Lv683
2690 积分 2024-10-02 加入
Dynamic variations in the volatile aromatic compound profile of jujube pulp during fermentation by mixed microbial cultures
1个月前
已完结
Improving Ancha tea aroma quality via innovative processing: Characterization of key odorants by GC–MS, GC-O, Sensomics, and Chemometrics
1个月前
已完结
Analysis of regional flavor quality differences in congou black tea using metabolomics
1个月前
已完结
Co-decoding dynamics in volatiles and sensory profiles of Zhaiji millet vinegar during aging by integrating multiple flavor characterization techniques and chemometrics
1个月前
已完结
Effects of fermentation of Eurotium cristatum on the flavor quality of Anji Baicha (Camellia sinensis) based on LC-MS and GC–MS
1个月前
已完结
Multi-task deep learning utilizing VOCs detected by HS-GC-IMS for geographical origin tracing and adulteration detection of turmeric powder
1个月前
已完结
Effects of fermentation of Eurotium cristatum on the flavor quality of Anji Baicha (Camellia sinensis) based on LC-MS and GC–MS
1个月前
已完结
Volatile aroma compounds and bioactive compounds of hawthorn vinegar produced from hawthorn fruit ( Crataegus tanacetifolia (lam.) pers.)
1个月前
已完结
Vinegar production via spontaneous fermentation of different prickly pear fruit matrices: changes in chemical composition and biological activities
1个月前
已完结
Volatile Analysis of Sucrose-Grown Saccharomyces cerevisiae
1个月前
已完结
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