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34 积分 2023-10-26 加入
Discovering multifaceted role of vanillic acid beyond flavours: Nutraceutical and therapeutic potential
9天前
已完结
Effect of Fermentation Processing on the Flavor of Baijiu
17天前
已完结
Glycine and aging: Evidence and mechanisms
18天前
已完结
Recognition of characteristic aroma-active components in Qingke (highand barley) through flavoromics analysis
18天前
已完结
Decoding Qingke's aroma compounds: Flavor contributions, interactions and barley contrast
18天前
已完结
Sensory quality and Metabolomic fingerprinting of Lacticaseibacillus paracasei-derived fermented soymilk beverages: Impact of starter strain and storage
1个月前
已完结
Sensory-directed flavor decoding: key aroma compounds determination in new Chinese apple cultivars using GC × GC-QTOFMS approach
1个月前
已完结
Application of electroencephalogram (EEG) in the study of the influence of different contents of alcohol and Baijiu on brain perception
1个月前
已完结
Identification of characteristic flavor compounds in steamed and baked Hu sheep mutton
2个月前
已完结
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