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Updated: Jun 17, 2026

PTR-ToF-MS Coupled with an Automated Sampling System and Tailored Data Analysis for Food Studies: Bioprocess Monitoring, Screening and Nose-space Analysis
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肉的蛋白质组学分析:空气干燥时间对关键香气形成的影响

Huan Liu1, Qianqian Li2, Wenjing Li1

  • 1School of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Green Food Processing and Quality Control, Bionanotechnology Institute, Ludong University, Yantai 264025, China.

Food research international (Ottawa, Ont.)
|July 2, 2025
PubMed
概括

空气干燥的肉可以提高香味的强度. 蛋白质,特别是Perilipin 1,通过代谢途径驱动这种香味的发展,增强风味. 这项研究有助于优化肉质量.

关键词:
这是一个很好的选择.空气干燥过程中的空气干燥过程.阿尔德化物是什么E) -2,4-十年的年龄.周周素 1 1 周周素蛋白质组学是指蛋白质组学.挥发力学是一种挥发力学.

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Porosity and Absorption of Aggregate01:20

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Aggregates contain pores of varying sizes; while some are completely enclosed within the particles, others open onto the surface, allowing water to penetrate. The porosity of aggregates is a major factor contributing to the overall porosity of concrete, given that aggregates constitute about three-quarters of concrete's volume.
When all pores in an aggregate are filled with water, the aggregate is considered saturated and surface-dry. If left in dry air, water will evaporate until the aggregate...