Lv3
214 积分 2025-07-04 加入
Discrimination and screening of volatile compounds in polygonati rhizoma and polygonati odorati rhizoma using GC-IMS and electronic nose combined with chemometric analysis
16小时前
已完结
Characterization of the key aroma-active compounds causing the Douchi aroma in high-temperature Daqu via integrated molecular sensory science, metabolomics, and molecular docking
2个月前
已完结
Analysis of aroma and key differential volatile compounds during ripening stages of three strawberry cultivars using HS-SPME-GC–MS, GC-IMS, and E-nose
2个月前
已完结
Qualitative Analysis of Chemical Components in Shiqi Waigan Granules Using UHPLC‐QTOF/MS and GC‐MS Technologies
2个月前
已完结
Decoding the mechanism of the interaction between aroma compounds in sweet oranges
2个月前
已完结
Key odorants driving aroma transformation during aging process in Liubao tea: A sensory and chemical perspective
2个月前
已完结
Decoding the aroma signature of Jinhua ham: Flavoromics-driven machine learning models for age-discrimination with hardware implementation
2个月前
已完结
Isolation and Identification of Lignans from Caulis Bambusae in Taenia with Antioxidant Properties
4个月前
已关闭
Chemical Constituents from the Rhizomas of <I>Phragmites communis</I>
4个月前
已关闭
Wheat bran arabinoxylans: Chemical structure, extraction, properties, health benefits, and uses in foods
4个月前
已完结
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