Lv4
630 积分 2024-03-08 加入
Macrophage-Anchored Nanofibers with Supramolecular Phenolic Gates for pH-Responsive Chemotherapy
4天前
已完结
Identifying cell receptors for the nanoparticle protein corona using genome screens
8天前
已完结
Determining the Odor Thresholds for Some Compounds in Alcoholic Beverages
27天前
已完结
Characterization of key aroma compounds in Chinese rice wine using gas chromatography-mass spectrometry and gas chromatography-olfactometry
27天前
已完结
Characterization of Odor-Active Compounds in Guava Wine
27天前
已完结
Determination and comparison of flavor (retronasal) threshold values of 19 flavor compounds in Baijiu
27天前
已完结
Methyl Salicylate, an Odor-Active Compound in Bordeaux Red Wines Produced without Sulfites Addition
27天前
已完结
Characterization of Aroma Compounds in Chinese Bayberry (Myrica rubra Sieb. et Zucc.) by Gas Chromatography Mass Spectrometry (GC-MS) and Olfactometry (GC-O)
28天前
已完结
Gas Chromatography/Olfactory Analysis of Lychee (Litchi chinesis Sonn.)
28天前
已完结
Quantitation and Sensory Studies of Character Impact Odorants of Different White Wine Varieties
28天前
已完结
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