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1648 积分 2024-09-04 加入
Flavoromics approach reveals dynamic changes in non-volatile and volatile compounds of Pixian broad bean paste with different stir-frying temperature
3天前
已完结
Revealing the key flavor components of Pixian Doubanjiang by molecular sensory science and flavor omics approaches and the interactions among flavor substances by quantum chemistry calculation
7天前
已完结
Dynamics of physicochemical factors and microbial communities during ripening fermentation of Pixian Doubanjiang, a typical condiment in Chinese cuisine
15天前
已完结
A cooperative combination of non-targeted metabolomics and electronic tongue evaluation reveals the dynamic changes in metabolites and sensory quality of radish during pickling
3个月前
已完结
Odorants Generated by Thermally Induced Degradation of Phospholipids
5个月前
已完结
Use of egg yolk phospholipids to generate chicken meat odorants
5个月前
已完结
Cardamom — production, technology, chemistry, and quality
6个月前
已完结
Characterization of the Key Aroma Constituents in Fried Tilapia through the Sensorics Concept
7个月前
已完结
Identification of key aroma‐active compounds in sesame oil from microwaved seeds using E‐nose and HS‐SPME‐GC×GC‐TOF/MS
7个月前
已完结
Origin of carbons in sulfur-containing aroma compounds from the Maillard reaction of xylose, cysteine and thiamine
8个月前
已完结
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