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38 积分 2024-09-26 加入
Mechanism of microwave reheating on quality and flavor profiles in braised pork: Integrated lipidomics and flavoromics analysis
3个月前
已完结
Analysis of Lipid Molecule Profiling and Conversion Pathway in Mandarin Fish (Siniperca chuatsi) during Fermentation via Untargeted Lipidomics
4个月前
已完结
Relationship between flavor characteristics and lipid oxidation in air-dried beef at different roasting stages
5个月前
已完结
Electronic nose, HS-GC-IMS, HS-SPME-GC-MS, and deep learning model were used to analyze and predict the changes and contents of VOCs in in-shell walnut kernels under different roasting conditions
8个月前
已完结
Effects of microwave-assisted enzymatic treatment on the quality characteristics of sunflower seed oil: A comprehensive investigation based on Lipidomics and volatile flavor compound profiling
9个月前
已完结
Study of changes in volatile flavor substances during the processing and storage of mutton ham
9个月前
已完结
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