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88 积分 2025-06-12 加入
Characterization and Discrimination of Volatile Compounds in Honeysuckle From Different Plots Using E‐Tongue, E‐Nose, GC‐IMS, and HS‐SPME‐GC–MS Combined With Random Forest Algorithm
7天前
已完结
Characteristic volatile compounds of white tea with different storage times using E‐nose, HS–GC–IMS, and HS–SPME–GC–MS
8天前
已完结
Deciphering the Aroma-Driven Mechanism of Sweet Flavor in Keemun Black Tea
17天前
已完结
Flavor of tea ( Camellia sinensis ): A review on odorants and analytical techniques
1个月前
已完结
Identification of Key Taste-Active Compounds in Oolong Teas (Dongding and Rougui) by Quantitative Measurements, Recombination Experiments, and Omission Tests
1个月前
已完结
LC ‐ MS ‐based metabolomics revealed the influence of chemical profile on sensory and color characterization of Yunnan Pu‐erh tea products: Lao Man Er and Mao Er Duo
2个月前
已完结
Effects of Chinese yam and its peel polysaccharides on blood glucose and lipids in type 2 diabetic mice
3个月前
已完结
A principal odor map unifies diverse tasks in olfactory perception
4个月前
已完结
Analysis of main aroma components of Zherong white tea and establishment of machine learning model for sensory evaluation
4个月前
已完结
Characteristic volatile compounds of white tea with different storage times using E‐nose, HS–GC–IMS, and HS–SPME–GC–MS
5个月前
已完结
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