Lv3
270 积分 2025-02-09 加入
Determination of Key Aroma Compounds and Their Olfactory Perception Mechanisms in Jasmine Tea
7天前
已完结
Profile of the Volatile Aroma in Bergamot by Comprehensive Two-Dimensional Gas Chromatography Quadrupole Time-of-Flight Mass Spectrometry/Olfactometry
7天前
已完结
Recent advances in Baijiu analysis by chromatography based technology–A review
23天前
已完结
Characterization of the Freshness of Cherry Tomatoes by Headspace Solid-Phase Microextraction (HS-SPME) with Gas Chromatography-Mass Spectrometry (GC-MS) and E-Nose
25天前
已完结
Differences in flavor characteristics of rounds of Sauce-based Baijiu based on GC-IMS, GC-MS, and electronic tongue
1个月前
已完结
Comparative analysis of flavor characteristics of two rounds of Qingxiangxing Baijiu by GC×GC-TOFMS, HS-GC-IMS, GC-E-nose and E-tongue
1个月前
已完结
Insight into flavor changes in bighead carp (Aristichthys nobilis) fillets during storage based on enzymatic, microbial, and metabolism analysis
2个月前
已完结
New insights into optimal storage conditions for raw Pu-erh tea: modulating post-fermentation flavor via microbial metabolism under controlled water activity
2个月前
已完结
Temporal heterogeneity of microbial communities and flavor metabolism during storage of high-temperature Daqu
2个月前
已完结
Unveiling aroma evolution in Chinese Te-flavor baijiu with ageing times using GC-IMS, GC-O-QTOF and electronic sensory techniques
4个月前
已完结
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