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20 积分 2026-07-13 加入
Unraveling mechanism of odor-induced taste enhancement in air-dried beef: an integrated approach combining GC-O-MS, intelligent sensory, and molecular docking
3小时前
待确认
Identification and Comparative Analysis of Key Volatile Constituents in Soy Sauce, Coupled With Elucidation of Their Molecular Interactions With Olfactory Receptors Through Molecular Docking
3小时前
已完结
Characterization of the flavor profile of Huangjiu brewed with Polygonatum sibiricum and Broomcorn millet using HS-SPME-GC × GC-TOF-MS, GC-IMS, intelligent sensory and molecular docking approaches
2天前
已完结
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