Lv22
140 积分 2024-12-21 加入
Characterisation of aroma profiles of commercial sufus by odour activity value, gas chromatography-olfactometry, aroma recombination and omission studies
14天前
已完结
Comparative Study of Volatile Compounds in the Fruit of Two Banana Cultivars at Different Ripening Stages
25天前
已完结
Effect of soaking and temperature process on the volatile compounds in soymilk made by soymilk maker
27天前
已完结
Freeze-Dried Powder of Fermented Chili Paste—New Approach to Cured Salami Production
1个月前
已完结
Characterization of the Key Aroma Compounds in Aged Chinese Rice Wine by Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Recombination, and Omission Studies
1个月前
已完结
Characterization of the volatile compounds of huangjiu using comprehensive two‐dimensional gas chromatography coupled to time of flight mass spectrometry (GC × GC‐TOFMS)
1个月前
已完结
Characterization of the Key Aroma Compounds in Chinese Syrah Wine by Gas Chromatography-Olfactometry-Mass Spectrometry and Aroma Reconstitution Studies
1个月前
已完结
The effect of germination time on soymilk odor: Key odor compounds and formation mechanisms
1个月前
已关闭
Characterization of the Key Odorants in Light Aroma Type Chinese Liquor by Gas Chromatography–Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Studies
1个月前
已完结
Comparison on aroma compounds in Chinese soy sauce and strong aroma type liquors by gas chromatography–olfactometry, chemical quantitative and odor activity values analysis
1个月前
已完结
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