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2870 积分 2024-10-13 加入
Complexity of coffee flavor: A compositional and sensory perspective
10天前
已完结
Revisiting the Sweet Taste Receptor T1R2-T1R3 through Molecular Dynamics Simulations Coupled with a Noncovalent Interactions Analysis
1个月前
已完结
The proton channel OTOP1 is a sensor for the taste of ammonium chloride
1个月前
已完结
Effects of ultrasound treatment on physicochemical, sensory, and structural properties of cold brew coffee
1个月前
已完结
Chemical and sensory evaluation of cold brew coffees using different roasting profiles and brewing methods
1个月前
已完结
Profiling flavor characteristics of cold brew coffee with GC‐MS, electronic nose and tongue: effect of roasting degrees and freeze‐drying
1个月前
已完结
Comparative analysis of flavor profiles in Chinese hybrid hazelnut (Corylus heterophylla × Corylus avellana) under different roasting conditions using HS-SPME-GC–MS and UPLC-MS/MS
1个月前
已完结
Sensory and monosaccharide analysis of drip brew coffee fractions versus brewing time
1个月前
已完结
Analysis of physicochemical properties of cold brew Robusta and decaffeinated coffee prepared via ultrasound-assisted soaking and extraction
1个月前
已完结
Identification of Key Aroma-Active Compounds in Commercial Coffee Using GC-O/AEDA and OAV Analysis
1个月前
已完结
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