Lv5
1260 积分 2024-12-01 加入
Sensomics Analysis of Key Hazelnut Odorants (Corylus avellana L. ‘Tonda Gentile’) Using Comprehensive Two-Dimensional Gas Chromatography in Combination with Time-of-Flight Mass Spectrometry (GC×GC-TOF-MS)
17天前
已完结
Flavor volatiles evolution of Chinese horse bean-chili-paste during ripening, accessed by GC×GC-TOF/MS and GC-MS-olfactometry
18天前
已完结
Multi-Technique Flavoromics for Identifying Key Differential Volatile Compounds Underlying Sensory Profiles in Lager Beers
18天前
已完结
Physicochemical Quality of Lamb Se’i Treated with Kusambi (Schleichera oleosa) Liquid Smoke
26天前
已关闭
Advances in extraction and analytical techniques for food aroma compounds: A critical review of methods, challenges, and future directions
28天前
已完结
Characterisation of aroma‐active compounds in wheat flour by molecular sensory science
28天前
已关闭
Characterization of key aroma-active compounds in fresh and vacuum freeze-drying mulberry by molecular sensory science methods
28天前
已完结
Influence of Lipid Fraction, Emulsifier Fraction, and Mean Particle Diameter of Oil-in-Water Emulsions on the Release of 20 Aroma Compounds
29天前
已完结
皖公网安备34019202002308
