Lv3
366 积分 2022-08-04 加入
Yeast‐Derived Esters in Wine: Biosynthesis, Regulation, and Metabolic Engineering
1个月前
已完结
Comprehensive two dimensional gas chromatography – time of flight mass spectrometry (GC×GC-TOFMS) for the investigation of botanical origin of raw spirits
1个月前
已完结
GC×GC-TOFMS and LC-ESI-MS/MS based flavoromics and metabolomics studies on the lactic acid bacteria fermentation of soymilks with dairy milk as the reference
1个月前
已完结
Exploring the Mechanism of Directional Production of Characteristic Compounds by Interaction between Fish Myofibrillar Protein and Key Lipids with Different Saturations
2个月前
已完结
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
4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
8个月前
已完结
Herbal Research, Phytochemistry, Pharmacology, Comprehensive Utilization, and Quality Control of Hemp Seed: A Comprehensive Review
9个月前
已完结
Flavor of Peanut oil: An overview of odorants, analytical techniques, factors affecting flavor characteristics
10个月前
已完结
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