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40 积分 2025-10-12 加入
Effects of different deodorization methods on eel flavor quality: A multidimensional volatile analysis
1个月前
已完结
Linking aroma precursors and volatile compounds to authenticate Dongxiang tribute sheep meat
4个月前
已完结
Unveiling the pathways of flavor formation in marinated lamb driven by ultrasound-assisted vacuum tumbling: An integrated multi-omics approach
5个月前
已完结
Changes in the flavor formation and sensory attributes of Maillard reaction products by different oxidation degrees of beef tallow via cold plasma
7个月前
已完结
The effect of lactic acid bacteria on lipid metabolism and flavor of fermented sausages
7个月前
已完结
Improving the aroma profile of inoculated fermented sausages by constructing a synthetic core microbial community
7个月前
已完结
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