Lv41
790 积分 2025-10-05 加入
Photochemical Rearrangement of N-Chlorolactams: A Route to N-Heterocycles through Concerted Ring Contraction
4小时前
已完结
Analysis of volatile metabolites and differences in aroma quality of green tea, black tea and oolong tea prepared from highly aromatic tea variety (Dancong)
7天前
已完结
Identification of key odorants responsible for chestnut-like aroma quality of green teas
13天前
已完结
Identifying the sensory profile and fatty acid composition for quality valorization of Marrone chestnut cultivars
13天前
已完结
Comparative evaluation of physical and chemical properties, nutritional components and volatile substances of 24 chestnut varieties in Yanshan area
13天前
已完结
Evaluation of the Perceptual Interactions among Aldehydes in a Cheddar Cheese Matrix According to Odor Threshold and Aroma Intensity
21天前
已完结
Characterization of Six Lactones in Cheddar Cheese and Their Sensory Interactions Studied by Odor Activity Values and Feller’s Additive Model
21天前
已完结
Flavor Retention and Release from Beverages: A Kinetic and Thermodynamic Perspective
21天前
已完结
Recent advances in analytical approaches for aroma interaction of fermented foods: A review
29天前
已完结
Coffee, Caffeine, and Health Outcomes: An Umbrella Review
1个月前
已完结
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