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50 积分 2025-10-01 加入
Inhibitory effect of moisture loss on braised pork quality by rapid cooling assisted with static magnetic field
2天前
求助中
Unraveling the influence of storage condition on off-flavor generation in fried pepper (Zanthoxylum bungeanum Maxim.) oil during storage through molecular sensory science and simulation experiment
14天前
已关闭
年轻血浆微环境对老年小鼠衰老卵巢的再生作用
22天前
已完结
Unraveling the flavor evolution mechanism in liquid-smoked rainbow trout through integrated lipidomics and flavoromics
1个月前
已完结
The analysis of distinctive lipid metabolism characteristics in dry-cured beef during processing
2个月前
已完结
Lipid molecule profiling in Lentinula edodes during hot air drying via untargeted lipidomics: Composition, dynamic variations and contribution to characteristic flavor
2个月前
已完结
Comprehensive flavoromics and lipidomics analyses elucidate the mechanism of star anise in flavor improvement during braised duck leg processing
2个月前
已完结
Insights into the flavor enhancement mechanism during dried bonito processing: An integrated analysis of flavoromics and untargeted lipidomics
2个月前
已完结
Mechanism of microwave reheating on quality and flavor profiles in braised pork: Integrated lipidomics and flavoromics analysis
2个月前
已完结
Exploring potential lipid precursors for aroma formation in non-smoked bacon during hot air drying via untargeted lipidomics and oxidation model
2个月前
已完结
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