Lv4
792 积分 2024-08-15 加入
Influence of heating temperatures and storage on the odor of duck meat and identification of characteristic odorous smell compounds
10天前
已完结
Analysis of volatile compounds between raw and cooked beef by HS‐SPME–GC–MS
10天前
已完结
Development of a fiber derivatization method for the analysis of 18 carbonyl compounds in roasted lamb using HS-SPME/GC-TQ/MS
10天前
已关闭
Effect of different processing steps on the volatile flavor profiles of tea–fragrant chicken determined by HS–GC–IMS and chemometrics
10天前
已完结
Quality and Flavor of Kiwifruit with Storage Using Kinetic Modeling and Gas Chromatography–Mass Spectrometry (GC–MS)
10天前
已完结
Chemical Components of the Fibrous Root of Ophiopogon japonicus
1个月前
已完结
Shengmai san-derived compound prescriptions: A review on chemical constituents, pharmacokinetic studies, quality control, and pharmacological properties
1个月前
已完结
Investigation of the effective components inhibited macrophage foam cell formation in Ophiopogonis Radix
2个月前
已完结
Alcohol‐induced liver injury is mediated via α4‐containing nicotinic acetylcholine receptors expressed in hepatocytes
2个月前
已完结
QUALITY CHARACTERISTICS AND ANTIOXIDANT ACTIVITY OF JUICES PRODUCED WITH IRRADIATED GRAPES
2个月前
已完结
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