Lv11
38 积分 2026-03-11 加入
Uncovering the flavor characteristics of soy sauce aroma baijiu from two important regions via multiple analytical approaches
1小时前
已完结
Dynamic evolution of characteristic flavor molecules in Yunnan arabica coffee during roasting revealed with a multi-omics framework
2个月前
已完结
Recruited vs. nonrecruited molecular signatures of brown, "brite," and white adipose tissues
3个月前
已完结
Effects of different heat treatment methods on Tan lamb flavor: An integrated approach with GC × GC-TOF-MS, GC-IMS, Lipidomics, and multispectral techniques
3个月前
已完结
Elucidating key lipids driving aroma differences and potential formation pathways in marbled beef with interindividual lipid variations
3个月前
已完结
Comprehensive multi-omics integration analysis identifies the functional association between linoleic acid and meat quality variation among different cattle breeds
4个月前
已完结
皖公网安备34019202002308
