Lv3
252 积分 2025-07-04 加入
Integrated GC–IMS, GC–MS and E-nose coupled with multivariate analysis reveal dynamic evolution of volatile compounds during Pinellia ternata fermentation
1个月前
已完结
Discrimination and screening of volatile compounds in polygonati rhizoma and polygonati odorati rhizoma using GC-IMS and electronic nose combined with chemometric analysis
2个月前
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
4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
4个月前
已完结
Qualitative Analysis of Chemical Components in Shiqi Waigan Granules Using UHPLC‐QTOF/MS and GC‐MS Technologies
5个月前
已完结
Decoding the mechanism of the interaction between aroma compounds in sweet oranges
5个月前
已完结
Key odorants driving aroma transformation during aging process in Liubao tea: A sensory and chemical perspective
5个月前
已完结
Decoding the aroma signature of Jinhua ham: Flavoromics-driven machine learning models for age-discrimination with hardware implementation
5个月前
已完结
Isolation and Identification of Lignans from Caulis Bambusae in Taenia with Antioxidant Properties
6个月前
已关闭
Chemical Constituents from the Rhizomas of <I>Phragmites communis</I>
6个月前
已关闭
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