Lv3
260 积分 2024-12-21 加入
Characterization of the Key Aroma-Active Compounds in Yongchuan Douchi (Fermented Soybean) by Application of the Sensomics Approach
1个月前
已完结
Characterization of the Key Aroma Compounds in Shiraz Wine by Quantitation, Aroma Reconstitution, and Omission Studies
3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
3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
6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
8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
10个月前
已完结
Comparative Study of Volatile Compounds in the Fruit of Two Banana Cultivars at Different Ripening Stages
11个月前
已完结
Effect of soaking and temperature process on the volatile compounds in soymilk made by soymilk maker
11个月前
已完结
Freeze-Dried Powder of Fermented Chili Paste—New Approach to Cured Salami Production
11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
11个月前
已完结
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