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210 积分 2025-03-05 加入
Effects of different roasting temperatures on the flavor characteristics of shelled macadamia kernels: Analysis based on HS-GC-IMS and HS-SPME-GC–MS
3天前
已完结
Flavor characterization of Chenxiang-type baijiu-Daoguang nianwu aged in wooden Jiuhai with different vintages integrating GC-E-nose, GC-IMS, GC-MS-O, ROAV and chemometrics approaches
10天前
已完结
Analysis of aroma and flavor changes in hawthorn during heat treatment by electronic sensory systems and GC-IMS
1个月前
已完结
Metabolic fate of polyphenols in LAB-fermented kiwifruit juice: A comparative study of single and mixed cultures with targeted metabolomics and enzymatic evidence
2个月前
已完结
Storage of parbaked bread affects shelf life of fully baked end product: A 1H NMR study
2个月前
已完结
Flavor improvement in enzymatically hydrolyzed Citrus Huyou peel residues: based on sensory and multi-omics analysis
2个月前
已完结
Identification and formation mechanism of key flavor compounds in craft beer co-fermented with Torulaspora delbrueckii and Saccharomyces cerevisiae
2个月前
已完结
Flavor characteristics of traditional and mechanically processed base baijiu of sauce-flavor baijiu revealed by GC-IMS and GC-MS
3个月前
已完结
Analysis of aroma and key differential volatile compounds during ripening stages of three strawberry cultivars using HS-SPME-GC–MS, GC-IMS, and E-nose
6个月前
已完结
Characterization of differences in physicochemical properties, volatile organic compounds and non-volatile metabolites of prune wine by inoculation of different lactic acid bacteria during malolactic fermentation
7个月前
已完结
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