Lv52
854 积分 2025-05-09 加入
Identification and characterisation of headspace volatiles of fish miso, a Japanese fish meat based fermented paste, with special emphasis on effect of fish species and meat washing
8天前
已完结
Moderate fermentation contributes to favorable flavor and quality: Insights from full-length 16S rRNA sequencing analysis of different brands of Chouguiyu
15天前
已完结
Characteristic Flavor Analysis of Inner Mongolia Air‐Dried Meat and the Impact of Vacuum Tumbling Curing on Flavor
17天前
已完结
Insights into flavor formation of braised chicken: Based on E-nose, GC–MS, GC-IMS, and UPLC-Q-Exactive-MS/MS
18天前
已完结
Effect of grape seed powder on oxidative stability of precooked chicken nuggets during frozen storage
30天前
已完结
Refrigerated braised beef: Impacts of different preservation strategies on dominant spoilage microbiota dynamics, flavor profiles, and metabolism
1个月前
已完结
Combination of contact ultrasound and infrared radiation for improving the quality and flavor of air-dried beef during hot air drying
1个月前
已完结
Effects of packaging methods and storage duration on yak meat flavor profiles during chilled storage: GC-IMS and GC-MS evaluation
1个月前
已关闭
Flavor formation, deterioration and preservation in ready-to-eat spiced braised meat products: A comprehensive review
2个月前
已完结
Unraveling mechanism of odor-induced taste enhancement in air-dried beef: an integrated approach combining GC-O-MS, intelligent sensory, and molecular docking
3个月前
已完结
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