Lv2
190 积分 2021-05-12 加入
Insights into the effect of solid-state fermentation on the flavor profile of Fuzhuan brick sea buckthorn leaf tea: A combined analysis by using electronic nose, HS-SPME-GC-MS, and GC-IMS
1个月前
已完结
Flavor evolution and identification of the warmed-over flavor (WOF) in pre-cooked goose meat by means of HS-SPME-GC-MS and GC-IMS
1个月前
已完结
Dietary purines and health: Metabolism, impact, and regulation
9个月前
已完结
Elucidating cooking-driven flavor dynamicsof paddy field carp (Cyprinus carpio) using acombination of E-nose, E-tongue, GC-MSand GC-IMS
9个月前
已完结
Analytical approaches for the determination of adulterated animal fats and vegetable oils in food and non-food samples
10个月前
已完结
Quantitation of lysinoalanine in dairy products by liquid chromatography–mass spectrometry with selective ion monitoring
10个月前
已完结
Analytical approaches for the determination of adulterated animal fats and vegetable oils in food and non-food samples
1年前
已完结
Spectroscopic techniques combined with chemometrics for rapid detection of food adulteration: Applications, perspectives, and challenges
1年前
已完结
Adulteration detection of multi-species vegetable oils in camellia oil using Raman spectroscopy: Comparison of chemometrics and deep learning methods
1年前
已完结
皖公网安备34019202002308
