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190 积分 2025-04-02 加入
Characterization of odor components of Pixian Douban (broad bean paste) by aroma extract dilute analysis and odor activity values
1个月前
已完结
Characterization of the Universal Flavor in Chinese Butter Hotpot by Multiple Mass Spectrometry Detection Technology
2个月前
已完结
Effect of lipid on formation of Maillard and lipid-Maillard meaty flavour compounds in heated cysteine-xylose-methyl linoleate system
2个月前
已完结
Characterizing the Volatile Profile and Flavor of Four Kinds of Hotpot Seasonings in China Using HS-GC-MS, HS-GC-IMS, and Sensory Evaluation
2个月前
已完结
Identification of key aroma-active compounds in beef tallow varieties using flash GC electronic nose and GC × GC-TOF/MS
2个月前
已完结
Study on volatile compounds formed from the thermal interaction of hydrolyzed vegetable proteins with reducing sugars
2个月前
已完结
Comparison of Different Soluble Dietary Fibers during the In Vitro Fermentation Process
3个月前
已完结
Soluble dietary fibres from sugarcane bagasse
3个月前
已完结
Recent Advancements in Modification of Dietary Fiber: Effect on Its Structures, Physicochemical Properties, and Functional Properties
4个月前
已完结
Targeted Modification of Dietary Fiber for Increasing Soluble Dietary Fiber and Its Application in Foods
5个月前
已完结
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