Lv11
68 积分 2025-10-12 加入
Physicochemical characteristics and bacterial communities of meigan cai and zao cai, two home-made fermented vegetables
11天前
已完结
Analysis of Tieguanyin aged aroma compounds and their correlation with microbial communities
14天前
已完结
Multi-omics analysis reveals blanching effects on pearl grouper soup quality: Integrating sensomics, volatolomics, lipidomics, and metabolomics
21天前
已完结
Determination of total flavonoid content by aluminum chloride assay: A critical evaluation
21天前
已完结
Características inmunológicas claves en la fisiopatología de la sepsis. Infectio
21天前
已完结
Total phenolics, flavonoids and antioxidant activity of tropical fruit pineapple
21天前
已完结
Integrated VOC and non-VOC profiling for stage-specific quality assessment of kimchi fermentation using LC-MS/MS and GC-IMS
24天前
已完结
Analysis of regional flavor quality differences in congou black tea using metabolomics
25天前
已完结
Analysis of regional flavor quality differences in congou black tea using metabolomics
25天前
已完结
Effects of sun drying combined with baking processes on the flavor quality of Chongqing Tuocha raw tea
1个月前
已关闭
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