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10 积分 2025-05-10 加入
Analysis of flower volatile compounds and odor classification of 17 tree peony cultivars
4个月前
已完结
Comparative investigation of aroma characteristics of six chrysanthemum species based on sensory evaluation and multivariate statistical analysis to provide a strategy for the cultivation of sweet-scented chrysanthemums
4个月前
已完结
Advances and Perspectives in Fruits and Vegetables Flavor Based on Molecular Sensory Science
5个月前
已完结
Accurate Determination of 12 Lactones and 11 Volatile Phenols in Nongrape Wines through Headspace-Solid-Phase Microextraction (HS-SPME) Combined with High-Resolution Gas Chromatography-Orbitrap Mass Spectrometry (GC-Orbitrap-MS)
6个月前
已完结
Aroma profile of Jinmudan tea produced using Camellia sinensis, cultivar Jinmudan using solid-phase microextraction, gas chromatography–mass spectrometry, and chemometrics
7个月前
已完结
Exploration of Osmanthus fragrans Lour.'s composition, nutraceutical functions and applications
7个月前
已完结
Analysis of tissue‐specific emission of volatiles by the flowers of six Camellia species
8个月前
已完结
Characterization of the key odorants of fennel essential oils of different regions using GC–MS and GC–O combined with partial least squares regression
8个月前
已完结
GC/MS-Olfactometric Characterization of the Volatile Compounds, Determination Antimicrobial and Antioxidant Activity of Essential Oil from Flowers of Calendula (Calendula officinalis L.)
8个月前
已完结
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