Lv3
250 积分 2024-05-29 加入
Comparative analysis of the differences among Langya flavor Baijiu and strong and soy sauce flavor Baijiu by targeted flavor analysis
1个月前
已完结
Brettanomyces anomalus, a double drawback for cider aroma
1个月前
已完结
The changes of fungal community and flavor substances in Yunnan-style sausages: A comparative analysis of different drying methods
1个月前
已完结
Dry-aged beef quality with the addition of Mucor flavus – Sensory, chemosensory and fatty acid analysis
4个月前
已完结
Investigating the change mechanism and quantitative analysis of minced pork gel quality with different starches using Raman spectroscopy
4个月前
已完结
Effects of sodium tripolyphosphate on the quality and digestion properties of PSE pork
4个月前
已完结
Research on the Evaluation of Baijiu Flavor Quality Based on Intelligent Sensory Technology Combined with Machine Learning
5个月前
已完结
LC-MS/MS-based metabolomics and sensory evaluation characterize metabolites and texture of normal and spoiled dry-cured hams
5个月前
已完结
Metabolomics and lipidomics profiles related to intramuscular fat content and flavor precursors between Laiwu and Yorkshire pigs
5个月前
已完结
Lipidomics and GC-MS analyses of key lipids for volatile compound formation in crayfish meat under different thermal processing treatments
5个月前
已完结
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