Lv4
694 积分 2024-07-19 加入
Regulation mechanism of cooking duration on flavor compounds in squid tentacles: dynamic contributions of free amino acids, fatty acids, and minerals
3个月前
已完结
冷藏期间草鱼理化性质与风味变化研究
3个月前
已完结
Glycosidically bound aroma precursors in fruits: A comprehensive review
3个月前
已完结
Application and Possible Mechanism of Microbial Fermentation and Enzyme Catalysis in Regulation of Food Flavour
3个月前
已完结
基于反应型探针的荧光分析方法及其在食品分析中的应用
3个月前
已完结
基于电子舌和HS-SPME-GC-MS技术的不同产地青钱柳茶风味特征及其生物活性成分分析
4个月前
已完结
Characterization of volatile compounds of pu-erh tea using solid-phase microextraction and simultaneous distillation–extraction coupled with gas chromatography–mass spectrometry
4个月前
已完结
Detection and verification of citrus juice adulteration: A comprehensive review of targeted and untargeted analytical methods
4个月前
已完结
高分辨质谱非靶向筛查分析方法在食品化学危害物监测中的研究进展
4个月前
已完结
Chemical cousins with contrasting behavioural profiles: MDMA users and methamphetamine users differ in social-cognitive functions and aggression
4个月前
已完结
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