Lv4
630 积分 2024-07-13 加入
Characterization of the key odorants in floral aroma green tea based on GC-E-Nose, GC-IMS, GC-MS and aroma recombination and investigation of the dynamic changes and aroma formation during processing
1天前
已完结
Differences of characteristic aroma compounds in Rougui tea leaves with different roasting temperatures analyzed by switchable GC-O-MS and GC × GC-O-MS and sensory evaluation
1天前
已完结
Characterize the dynamic changes of volatile compounds during the roasting process of Wuyi rock tea (Shuixian) integrating GC-IMS and GC × GC-O-MS combined with machine learning
1天前
待确认
Prediction of the freshness of horse mackerel (Trachurus japonicus) using E-nose, E-tongue, and colorimeter based on biochemical indexes analyzed during frozen storage of whole fish
1天前
已完结
Fucoidan and its derivatives: From extraction to cutting-edge biomedical applications
10天前
已完结
Opportunities and challenges of fucoidan for tumors therapy
10天前
已完结
Advances in fucoidan and fucoidan oligosaccharides: Current status, future prospects, and biological applications
10天前
已完结
Insight into the mechanism of roasting-induced characteristic aroma formation in Wuyi rock tea using an “in-leaf” model with isotopic labeling
11天前
已完结
Rapid discrimination of quality grade of black tea based on near-infrared spectroscopy (NIRS), electronic nose (E-nose) and data fusion
14天前
已完结
Metabolomic, lipidomic, and proteomic profiles provide insights on meat quality differences between Shitou and Wuzong geese
1个月前
已完结
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