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144 积分 2022-01-14 加入
Flavor mechanism of micro-nanoparticles and correlation analysis between flavor substances in thermoultrasonic treated fishbone soup
3天前
已完结
Nanoparticles and self-organisation: the emergence of hierarchical properties from the nanoparticle soup (i.e., the small is getting bigger). Concluding remarks for Faraday Discussion: Nanoparticle Synthesis and Assembly
3天前
已完结
Flavor mechanism of micro-nanoparticles and correlation analysis between flavor substances in thermoultrasonic treated fishbone soup
3天前
已完结
Role of Lipids in Food Flavor Generation
3天前
已完结
Systematic review of the odorous volatile compounds that contribute to flavour profiles of aquatic animals
3天前
已完结
Multi-omics Analysis of Volatile Flavor Components in Pacific Chub and Spanish Mackerel during Freezing using GC–MS–O
3天前
已完结
Water holding capacity and microstructure of sturgeon (Acipenser gueldenstaedti) fillets as affected by low temperature vacuum heating
3天前
已完结
Effect of air fryer frying temperature on the quality attributes of sturgeon steak and comparison of its performance with traditional deep fat frying
3天前
已完结
Influence of thermal processing on flavor and sensory profile of sturgeon meat
7天前
已完结
Unveiling the aroma retention secrets in roasted ducks: Structural properties and formation mechanisms of micro-nano particles of aroma-containing compounds
7天前
已完结
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