Lv41
480 积分 2022-08-04 加入
Analysis of Seven Terpenoids by HS-SPME Coupled with GC-MS for the Identification and Classification of Different Teas
12小时前
已完结
Impact of cooking methods on the quality, sensory and flavor compounds of Sichuan pepper oleoresin
6个月前
已完结
Improving flavor of strong fragrant rapeseed oils by supplementing commercial peptides and sugars
6个月前
已完结
Tuning and modeling cheese flavor
6个月前
已完结
Recent Progress in Flavor Model Building
6个月前
已关闭
Role of Flavor in Health and Wellness Food Products
6个月前
已完结
Investigation of the Interaction Between Lactones and Ketones in a Cheddar Cheese Matrix Using Feller's Additive Model, σ-τ Plots, U-Models, and Aroma Addition Experiments
6个月前
已完结
Cross-modal aroma–taste interactions between lactone aroma and sourness and saltiness in solutions at concentrations relevant to Cheddar cheese
6个月前
已完结
Effects of Short-Chain Peptides on the Flavor Profile of Baijiu by the Density Functional Theory: Peptidomics, Sensomics, Flavor Reconstitution, and Sensory Evaluation
6个月前
已完结
Reconstitution of the Flavor Signature of Laobaigan-Type Baijiu Based on the Natural Concentrations of Its Odor-Active Compounds and Nonvolatile Organic Acids
6个月前
已完结
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