Lv4
506 积分 2025-09-11 加入
Banana aroma is a result of acetohydroxyacid synthase and isopropylmalate synthase alternative isoforms that bypass feedback inhibition
1个月前
已完结
Microbial Deodorization of Gastrodia elata: Aroma Profile Improvement and Gastrodin Enrichment via ANN-GA-Guided Fermentation
2个月前
已完结
Evaluation of how sulfur-fumigation reduces the edible quality and flavor of Gastrodia elata Blume Rhizoma
2个月前
已完结
Rapid traceability of Gastrodia elata Blume origins and analysis of key volatile organic components using FTIR and HS-SPME-GC–MS combined with chemometrics
2个月前
已完结
Preparation of Gastrodia elata sweet rice wine and study on flavor and taste characteristics
2个月前
已完结
Progress in research on flavor compounds in Gastrodia elata
2个月前
已完结
Integration of volatile and non-volatile metabolite profile, and in vitro digestion reveals the differences between different preparation methods on physico-chemical and biological properties of Gastrodia elata
2个月前
已完结
HS-GC-IMS Analysis of Volatile Organic Compounds in Different Varieties and Harvesting Times of Rhizoma gastrodiae (Tian Ma) in Yunnan Province
2个月前
已完结
Removing the horse urine-like off-odor of Gastrodia elata Blume by solid-state fermentation with Schizophyllum commune
2个月前
已完结
Multidimensional bionic technology, LC-MS, GC-IMS combined with AHP-TOPSIS model to evaluate the impact of different processing methods on the quality of Gastrodia elata
2个月前
已完结
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