Lv1
64 积分 2023-03-01 加入
Maillard reaction in Chinese household-prepared stewed pork balls with brown sauce: potentially risky and volatile products
1个月前
已完结
An emerging application of gamma irradiation in reducing higher levels of hydroxymethyl furfural (toxic hazard) in date syrup and enhancing the microbial and nutritional quality
2个月前
已完结
Characterization of Odorants Causing the Hawthorn Aroma in Cabernet Sauvignon Wine by Gas Chromatography-Olfactometry, Quantitation, Aroma Recombination, Omission, and Addition Studies
2个月前
已完结
Molecule Structural and Dynamic Properties Reveal the Release Rate of Odor-Active Compounds in Stewed Chicken
2个月前
已完结
Decoding Molecular Mechanism Underlying Human Olfactory Receptor OR8D1 Activation by Sotolone Enantiomers
2个月前
已完结
Characterizing the phospholipid composition of six edible sea cucumbers by NPLC-Triple TOF-MS/MS
3个月前
已完结
Identification of characteristic aroma compounds of Longjing tea and their molecular mechanisms of interaction with olfactory receptors using molecular docking
3个月前
已完结
Changes of tomato powder qualities during storage
4个月前
已完结
Storage Stability of a Commercial Hen Egg Yolk Powder in Dry and Intermediate-Moisture Food Matrices
4个月前
已完结
皖公网安备34019202002308
