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450 积分
2023-07-10 加入
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Lipidomics reveals the relationship between lipid oxidation and flavor formation of basic amnio acids participated Low-Sodium cured large yellow croaker
13天前
已完结
Modified Extraction 2-Thiobarbituric Acid Method for Measuring Lipid Oxidation in Poultry
13天前
已完结
Lipidomics reveals the relationship between lipid oxidation and flavor formation of basic amnio acids participated Low-Sodium cured large yellow croaker
18天前
已完结
Compensatory effect of lipase on the flavor of lightly-salted large yellow croaker: Integration of flavoromics and lipidomics
20天前
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Dual enhancement effects of different yeast extract on gel properties and saltiness perception of low-salt surimi gel from silver carp
1个月前
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Quality Assessment of Fresh Meat from Several Species Based on Free Amino Acid and Biogenic Amine Contents during Chilled Storage
1个月前
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Study of chemical changes in pasteurised orange juice during shelf-life: A fingerprinting-kinetics evaluation of the volatile fraction
1个月前
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Oxidative stabilities of olive and camellia oils: Possible mechanism of aldehydes formation in oleic acid triglyceride at high temperature
1个月前
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Comparison and characterization of volatile compounds as markers of oils stability during frying by HS–SPME-GC/MS and Chemometric analysis
1个月前
已完结
Determination of volatile compounds in turbot (Psetta maxima) during refrigerated storage by headspace solid‐phase microextraction and gas chromatography–mass spectrometry
1个月前
已完结
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