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106 积分 2024-09-17 加入
Characterization and Evaluation of Changes in the Aroma-Active Components in Szechuan Pepper (Zanthoxylum bungeanum Maxim) Under Different Cooking Temperatures Using Gas Chromatography-Olfactometry
1小时前
已完结
Complex wall materials of polysaccharide and protein effectively protected numb‐taste substance degradation of Zanthoxylum bungeanum
1个月前
已完结
Encapsulation of Zanthoxylum bungeanum essential oil to enhance flavor stability and inhibit lipid oxidation of Chinese‐style sausage
1个月前
已完结
Current Challenges in Microcapsule Designs and Microencapsulation Processes: A Review
1个月前
已完结
Advances in Microencapsulation of Flavor Substances: Preparation Techniques, Wall Material Selection, Characterization Methods, and Applications
1个月前
已完结
Flavor Interactions in Wine: Current Status and Future Directions From Interdisplinary and Crossmodal Perspectives
2个月前
已完结
Retention and release of aroma and taste compounds, influence on perception
2个月前
已完结
Flavor components, precursors, formation mechanisms, production and characterization methods: garlic, onion, and chili pepper flavors
2个月前
已完结
Food additives: From functions to analytical methods
3个月前
已完结
Effects of heat treatment on the binding between the key aroma-active compounds in Zanthoxylum bungeanum oil and pork myofibrillar proteins (MPs)
4个月前
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