Lv5
980 积分 2020-12-06 加入
Changes in the physicochemical properties and volatile flavor compounds of dry‐cured Chinese Laowo ham during processing
2天前
已完结
Metagenomics-based insights into the microbial community composition and quality characteristics development potentiality in traditional dry-cured ham
1个月前
已完结
Microbiota of Iberian dry-cured ham as influenced by chemical composition, high pressure processing and prolonged refrigerated storage
1个月前
已完结
Characterization of odor-active compounds in moso bamboo (Phyllostachys pubescens Mazel) leaf via gas chromatography-ion mobility spectrometry, one- and two-dimensional gas chromatography-olfactory-mass spectrometry, and electronic nose
2个月前
已完结
Characterization of the aroma profiles of cold and hot break tomato pastes by GC-O-MS, GC × GC-O-TOF-MS, and GC-IMS
2个月前
已完结
Characterization of key aroma-active compounds in Hanyuan Zanthoxylum bungeanum by GC-O-MS and switchable GC × GC-O-MS
2个月前
已完结
Characterization of the aroma profiles of cold and hot break tomato pastes by GC-O-MS, GC × GC-O-TOF-MS, and GC-IMS
2个月前
已完结
Characterization of Jinhua ham aroma profiles in specific to aging time by gas chromatography-ion mobility spectrometry (GC-IMS)
2个月前
已完结
Effects of ultrasound-assisted dry-curing on water holding capacity and tenderness of reduced‑sodium pork by modifying salt-soluble proteins
3个月前
已完结
Effects of different ultrasound powers on the structure and stability of protein from sea cucumber gonad
3个月前
已完结
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