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SensoryCharacterization ofChicken soup at different temperatures by using check-all-that-apply (CATA) analysis and temporal dominance of sensations (TDS)
4小时前
待确认
Flavor contributions of fat and sarcoplasmic protein in chicken white soup: A multimodal analysis using GC-MS, GC-IMS, E-nose, and E-tongue
2个月前
已完结
Characteristic Flavor of Traditional Soup Made by Stewing Chinese Yellow‐Feather Chickens
2个月前
已完结
Binding of Flavor Compounds and Whey Protein Isolate as Affected by Heat and High Pressure Treatments
2个月前
已完结
Dehydrated Foods, Chemistry of Browning Reactions in Model Systems
7个月前
已完结
Effect of Different Cooking Methods on the Aroma and Taste of Chicken Broth
9个月前
已完结
Dynamic Aroma Release from Complex Food Emulsions
9个月前
已完结
Effect of Xanthan on Flavor Release from Thickened Viscous Food Model Systems
9个月前
已关闭
Influence of chemical composition of polysaccharides on aroma retention
9个月前
已完结
Pickering emulsions stabilized with β-lactoglobulin nanoparticles studied by small angle X-ray scattering: stability, aging and temperature effects
9个月前
已完结
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