Lv67
2928 积分 2023-04-19 加入
The flavors of edible mushrooms: A comprehensive review of volatile organic compounds and their analytical methods
2天前
已完结
Analysis of aromatic components of two edible mushrooms, Phlebopus portentosus and Cantharellus yunnanensisusing HS-SPME/GC-MS
4天前
已完结
Formation of special odors driven by volatile compounds during the growth and maturation in edible fungi (Phallus impudicus)
4天前
已完结
Ethnobiological notes and volatile profiles of two rare Chinese desert truffles
4天前
已完结
Volatile aroma components, particularly glucosinolate products, of cooked edible mushroom (Agaricus bisporus) and cooked dried mushroom
1个月前
已完结
Combining Untargeted Lipidomics Analysis and Chemometrics to Identify the Edible and Poisonous Mushrooms (Pleurotus cornucopiae vs Omphalotus japonicus)
1个月前
已完结
Aroma and taste analysis of pickled tea from spontaneous and yeast-enhanced fermentation by mass spectrometry and sensory evaluation
1个月前
已完结
The role of glutathione in stabilizing aromatic volatile organic compounds in Rougui Oolong tea: A comprehensive study from content to mechanisms
1个月前
已完结
Research progress in the screening and evaluation of umami peptides
4个月前
已完结
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