Lv3
376 积分 2022-08-04 加入
Extensive “Heart-Cut” 2D GC-MS/Olfactometry, Complementary to Aroma Extract Dilution Analysis, Odor Activity Value Evaluation, and Aroma Recombination Study, to Assess the Contribution of “Five-Grain” Derived Compounds to Baijiu Aroma
1个月前
已完结
Uncovering the chemical drivers of Sichuan pepper aroma preferences based on integrated sensory evaluation, GC–MS, and multivariate analysis
5个月前
已完结
Herbal Research, Phytochemistry, Pharmacology, Comprehensive Utilization, and Quality Control of Hemp Seed: A Comprehensive Review
6个月前
已完结
Flavor of Peanut oil: An overview of odorants, analytical techniques, factors affecting flavor characteristics
7个月前
已完结
Chiral separations: Recent developments in chiral stationary phases and chromatographic separations of chiral compounds
8个月前
已完结
SIdentification of key aroma-active compounds in five types of Zanthoxylum bungeanum Maxim. essential oils using a molecular sensory approach
8个月前
已完结
Study on the Aroma Formation Pathways in Huajiao (Zanthoxylum bungeanum M.) Oil during the Frying Process: Instrumental, Sensory, and Correlation Analysis
8个月前
已完结
Quality deterioration of Huajiao (Zanthoxylum bungeanum) seed oil during autooxidation: non-targeted flavoromics and lipidomics analysis
8个月前
已完结
Flavoromic analysis of dynamic changes and metabolic pathways of flavor compounds in Shai vinegar across aging stages and types
10个月前
已完结
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