Lv2
160 积分 2025-12-10 加入
Coacervation mechanism of ovalbumin and lysozyme under charge perturbation and its inhibitory effect on volatile components of garlic essential oil
8天前
已完结
Key enzymes,physicochemicalproperties and volatilecompounds in garlic(Allium sativum L.)cloves at differenttorage temperatures
1个月前
已关闭
Coacervation mechanism of ovalbumin and lysozyme under charge perturbation and its inhibitory effect on volatile components of garlic essential oil
1个月前
已完结
Characterization of the key aromacompounds in Baojing Huangjincha 1 greentea through molecular docking andmolecular sensory science
1个月前
已完结
Characterization and decoding of volatileorganic compounds in Moso bamboo shoots(Phyllostachys edulis L.) at different growthstages: A combined analysis by HS-GC-IMSHS-SPME-GC-MS, E-nose, and moleculardocking
1个月前
已关闭
Synergistic Effect of Specific Volatile Sulfur Compounds in Durians with Sucrose: Mechanistic Insights from Sensory and Sweet Taste Receptor Binding Molecular Dynamics
1个月前
已完结
Sweetness enhancement and mechanism by sweet aroma compounds in the sucrose solution using sensory, electronic tongue, molecular docking, and molecular dynamics simulation
2个月前
已关闭
Characterization of key aromas indifferent breeds of pork based onmolecular sensory science andcomputational chemistry
2个月前
已完结
Volatile metabolomics and Metaproteomics reveal key flavor formation mechanisms in mixed-culture fermented Rice slurry
2个月前
已完结
皖公网安备34019202002308
