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28 积分 2024-09-26 加入
Classification of vinegar types using volatile compound profiles and machine learning
1小时前
待确认
Mechanism of microwave reheating on quality and flavor profiles in braised pork: Integrated lipidomics and flavoromics analysis
5个月前
已完结
Analysis of Lipid Molecule Profiling and Conversion Pathway in Mandarin Fish (Siniperca chuatsi) during Fermentation via Untargeted Lipidomics
6个月前
已完结
Relationship between flavor characteristics and lipid oxidation in air-dried beef at different roasting stages
7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
9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
11个月前
已完结
Study of changes in volatile flavor substances during the processing and storage of mutton ham
11个月前
已完结
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