Lv11
40 积分 2026-04-26 加入
Influence of seed roasting on the quality of glucosinolate content and flavor in virgin rapeseed oil
16天前
已完结
Investigation of the flavor profiles on chili rapeseed oil: A study on flavor generation by chili addition and frying oil temperature
16天前
已完结
Gkatzelis GI, et al. Key aroma compounds of *Ficus carica* L. (fig) fruit using aroma extract dilution analysis. **Journal of Agricultural and Food Chemistry**, 2021, 69(28): 7942–7952
17天前
已关闭
Steamed ginger (Zingiber officinale): Changed chemical profile and increased anticancer potential
17天前
已完结
Characterization of the Major Odor-Active Compounds in the Leaves of the Curry Tree Bergera koenigii L. by Aroma Extract Dilution Analysis
17天前
已完结
Evaluation of Characteristic Aroma Compounds ofCitrus natsudaidaiHayata (Natsudaidai) Cold-Pressed Peel Oil
17天前
已完结
Peanut oils from roasting operations: An overview of production technologies, flavor compounds, formation mechanisms, and affecting factors
1个月前
已完结
Food Quality and Preference
2个月前
已完结
The Effect of Metronidazole on the Human Taste Threshold to Alcohol
4个月前
已完结
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