Lv4
710 积分 2025-01-04 加入
In vitro fecal fermentation properties of polysaccharides from Tremella fuciformis and related modulation effects on gut microbiota
15天前
已完结
A multi-dimensional exploration of taste formation in suansun: from amino acids, organic acids, to microbial structure and function
1个月前
已关闭
Characterization of the key differential aroma compounds in five dark teas from different geographical regions integrating GC–MS, ROAV and chemometrics approaches
1个月前
已完结
Discrimination and characterization of the volatile organic compounds in eight kinds of huajiao with geographical indication of China using electronic nose, HS-GC-IMS and HS-SPME-GC–MS
1个月前
已完结
Characterizing the volatile compounds of different sorghum cultivars by both GC-MS and HS-GC-IMS
1个月前
已完结
Advances in umami taste and aroma of edible mushrooms
1个月前
已完结
Dynamic changes and formation of key contributing odorants with amino acids and reducing sugars as precursors in shiitake mushrooms during hot air drying
1个月前
已完结
Geographical flavor fingerprinting of morels: integrated analysis of volatile and non-volatile components with environmental drivers across Chinese regions
3个月前
已完结
Volatile flavor profiles of douchis from different origins and varieties based on GC-IMS and GC-O-QTOF/MS analysis
3个月前
已完结
Characteristic fingerprints and comparison of volatile flavor compounds in Morchella sextelata under different drying methods
3个月前
已完结
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