Lv2
160 积分 2024-07-15 加入
Thermal degradation of sucralose and its potential in generating chloropropanols in the presence of glycerol
1年前
已完结
The characteristic terpenes in sea cucumber soaked in star anise solution were characterized by HS-SPME-GC–MS and PCA analysis
1年前
已完结
Systematic study of β‐asarone‐rich volatile oil from Acori graminei rhizoma by off‐line supercritical CO2 extraction–gas chromatography–mass spectrometry
1年前
已完结
Vaporization characteristics and aerosol optical properties of electronic cigarettes
1年前
已完结
Combined analysis of GC-MS, RNA-seq and ATAC-seq elucidates the essential oils variation and terpenes biosynthesis in Citrus grandis ‘Tomentosa’
1年前
已完结
The effects of core microorganism community on flavor compounds and active substances during the aging process of Citri Reticulatae Pericarpium
1年前
已完结
Evaluation of aroma release of gummy candies added with strawberry flavours by gas-chromatography/mass-spectrometry and gas sensors arrays
1年前
已完结
Evolution analysis of flavor-active compounds during artificial fermentation of Pu-erh tea
1年前
已完结
Variation of taste and odor compounds in tea beverage after microbial fermentation by HPLC–MS, GC×GC–O–MS, GC–MS, and sensory evaluation
1年前
已完结
Robusta coffee cherry fermentation: Physicochemical and sensory evaluation of fermented cascara tea
1年前
已完结
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