Lv3
260 积分 2024-12-21 加入
HS‐SPME‐GC‐MS Combined With Multivariate Analysis of the Effects of Different Solvents and Processes on the Characteristic Aroma Components of Tobacco Leaves
1个月前
已完结
Characterization of the Key Aroma-Active Compounds in Yongchuan Douchi (Fermented Soybean) by Application of the Sensomics Approach
3个月前
已完结
Characterization of the Key Aroma Compounds in Shiraz Wine by Quantitation, Aroma Reconstitution, and Omission Studies
5个月前
已完结
Characterization of Key Aroma Compounds in Raw and Roasted Peas (Pisum sativum L.) by Application of Instrumental and Sensory Techniques
5个月前
已完结
Characterisation of aroma profiles of commercial sufus by odour activity value, gas chromatography-olfactometry, aroma recombination and omission studies
8个月前
已完结
A systematic review on the flavor of soy‐based fermented foods: Core fermentation microbiome, multisensory flavor substances, key enzymes, and metabolic pathways
10个月前
已完结
Characterisation of aroma profiles of commercial sufus by odour activity value, gas chromatography-olfactometry, aroma recombination and omission studies
1年前
已完结
Comparative Study of Volatile Compounds in the Fruit of Two Banana Cultivars at Different Ripening Stages
1年前
已完结
Effect of soaking and temperature process on the volatile compounds in soymilk made by soymilk maker
1年前
已完结
Freeze-Dried Powder of Fermented Chili Paste—New Approach to Cured Salami Production
1年前
已完结
皖公网安备34019202002308
