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Dynamic transformation in flavor during hawthorn wine fermentation: Sensory properties and profiles of nonvolatile and volatile aroma compounds coupled with multivariate analysis
7小时前
待确认
Effects of heat treatments on texture of abalone muscles and its mechanism
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已完结
Comparative analysis of flavour profiles in cooking liquids from razor clams (Solen grandis) processed by different methods
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已完结
Physicochemical properties of colloidal nanoparticles (CNPs) in lamb soup with different stewing times
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Proximate composition, Free amino acids and peptides contents in commercial chicken and other meat essences
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已完结
Different stages of flavor variations among canned Antarctic krill (Euphausia superba): Based on GC-IMS and PLS-DA
7小时前
已完结
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