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38 积分 2025-12-15 加入
Characterization of Potent Aroma Compounds in Preserved Egg Yolk by Gas Chromatography–Olfactometry, Quantitative Measurements, and Odor Activity Value
21天前
已完结
Targeted analysis of six emerging derivatives or metabolites together with 25 common macrolides in milk using Quick, Easy, Cheap, Effective, Rugged and Safe extraction and ultra‐performance liquid chromatography quadrupole/electrostaticfield orbitrap mass spectrometry
21天前
已完结
Comparative Aroma Extract Dilution Analysis (cAEDA) of Fat from Tainted Boars, Castrated Male Pigs, and Female Pigs
21天前
已完结
GC-MS-Olfactometric Differentiation of Aroma-Active Compounds in Turkish Heat-Treated Sausages by Application of Aroma Extract Dilution Analysis
21天前
已完结
Volatile flavor constituents in the pork broth of black-pig
21天前
已完结
Comprehensive Lipidomics Analysis Reveals the Effects of Different Omega-3 Polyunsaturated Fatty Acid-Rich Diets on Egg Yolk Lipids
27天前
已完结
Molecular Aroma Composition of Vanilla Beans from Different Origins
1个月前
已完结
Investigation on the pro-aroma generation effects of fatty acids in beef via thermal oxidative models
1个月前
已完结
Characterization of phospholipid profiles of egg yolks: Newly classified plasmalogens, distribution of polyunsaturated fatty acids, and the effects of dietary enrichment
1个月前
已完结
Composition and Structure of Hen Egg Yolk
2个月前
已完结
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