Lv41
500 积分 2025-04-07 加入
Characterization of selected Chinese soybean paste based on flavor profiles using HS-SPME-GC/MS, E-nose and E-tongue combined with chemometrics
2小时前
已完结
Characterization of key aroma compounds in stewed mutton (goat meat) added with thyme (Thymus vulgaris L.) based on the combination of instrumental analysis and sensory verification
2小时前
已完结
Machine learning and flavoromics-based research strategies for determining the characteristic flavor of food: A review
2小时前
已完结
Characterization of selected commercially available grilled lamb shashliks based on flavor profiles using GC-MS, GC × GC-TOF-MS, GC-IMS, E-nose and E-tongue combined with chemometrics
2小时前
已完结
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