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Scientific Research
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SJTU-MFFi
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Scientific Research
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Studies on Flavor Compounds and Free Amino Acid Dynamic Characteristics of Fermented Pork Loin Ham with a Complex Starter.FOODS.2022
Corrigendum to 'Evaluation of the slow-release polylactic acid/polyhydroxyalkanoates active film containing oregano essential oil on the quality and flavor of chilled pufferfish (Takifugu obscurus) fillets' [Food Chem. 385 (2022) 132693] (Food Chemistry (2022) 385, (S0308814622006550), (10.1016/j.foodchem.2022.132693)).Food Chemistry.2022
Impact of cooking on the sensory perception and volatile compounds of Takifugu rubripes.FOOD CHEMISTRY.2022
In Vivo Detection of Tetrodotoxin in Takifugu obscurus Based on Solid-Phase Microextraction Coupled with Ultrahigh-Performance Liquid Chromatography-Tandem Mass Spectrometry.MOLECULES.2022
Novel Pyramidal DNA Nanostructure as a Signal Probe Carrier Platform for Detection of Organophosphorus Pesticides.FOOD ANALYTICAL METHODS.2022
Taste and stability characteristics of two key umami peptides from pufferfish (Takifugu obscurus).FOOD CHEMISTRY.2022
Typical Umami Ligand-Induced Binding Interaction and Conformational Change of T1R1-VFT.Journal of Agricultural and Food Chemistry.2022
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代表性雪茄的消费者感官测评
雪茄样品感官定量描述分析
雪茄样品GC-IMS和电子鼻测试
雪茄样品GC-O和GCMS测试
酶处理对于蛋白体系的风味影响的评价
分子料理赋香技术的应用研究
Evaluation of protein flavors during enzymatic processing
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