Lv41
470 积分 2022-08-04 加入
The Current and Emerging Research Related Aroma and Flavor
1小时前
已完结
Structure identification of the oligosaccharides by UPLC-MS/MS
1个月前
已完结
Mechanistic study of saltiness enhancement induced by three characteristic volatiles identified in Jinhua dry-cured ham using electroencephalography (EEG)
1个月前
已完结
Analysis of changes in volatile constituents and expression of genes involved in terpenoid metabolism in oleocellosis peel
1个月前
已关闭
Recent advances in investigating odor-taste interactions: Psychophysics, neuroscience, and microfluidic techniques
1个月前
已完结
Analysis of Seven Terpenoids by HS-SPME Coupled with GC-MS for the Identification and Classification of Different Teas
1个月前
已完结
Impact of cooking methods on the quality, sensory and flavor compounds of Sichuan pepper oleoresin
7个月前
已完结
Improving flavor of strong fragrant rapeseed oils by supplementing commercial peptides and sugars
7个月前
已完结
Tuning and modeling cheese flavor
7个月前
已完结
Recent Progress in Flavor Model Building
7个月前
已关闭
皖公网安备34019202002308
