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1090 积分 2025-04-21 加入
Mechanistic insights into the effects of roasting on heat-induced hazard formation and lipid oxidation stability in camellia seeds
3天前
已完结
Olive Oil (Royal Cultivar) from Mill Obtained by Short Time Malaxation and Early Ripening Stage
5天前
已完结
Comparative Fingerprint Changes of Toxic Volatiles in Low PUFA Vegetable Oils Under Deep‐Frying
5天前
已完结
Formation of the beef flavour precursors and their correlation with chemical parameters during the controlled thermal oxidation of tallow
5天前
已完结
Influence of Roasting Condition on Flavor Profile of Sunflower Seeds: A flavoromics approach
5天前
已完结
Contribution of l-theanine to the formation of 2,5-dimethylpyrazine, a key roasted peanutty flavor in Oolong tea during manufacturing processes
5天前
已完结
The difference analysis of physicochemical indexes and volatile flavor compounds of chili oil prepared from different varieties of chili pepper
5天前
已完结
Flavonoid triglycosides from the seeds of Camellia oleifera Abel
5天前
已完结
Enzyme treatment combined with Maillard reaction modification of sunflower meal hydrolysates to prepare sunflower seed oil flavor enhancer
5天前
已完结
Comparative evaluation of different enzyme pretreatment on the oxidative stability and volatile compounds of sunflower oil
5天前
已完结
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