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970 积分 2026-03-26 加入
Characterization of key aroma compounds in flat peach juice based on gas chromatography-mass spectrometry-olfactometry (GC-MS-O), odor activity value (OAV), aroma recombination, and omission experiments
22小时前
待确认
Changes in volatile compounds, flavour-related enzymes and lycopene in a refrigerated tomato juice during processing and storage
22小时前
待确认
Recent advances on peach aroma: Key aroma-active compounds and their metabolic pathways, analysis strategies, and innovative processing tools
22小时前
已完结
Citrus juice off-flavor during different processing and storage: Review of odorants, formation pathways, and analytical techniques
1天前
已完结
How to comprehensively improve juice quality: a review of the impacts of sterilization technology on the overall quality of fruit and vegetable juices in 2010–2021, an updated overview and current issues
2天前
已完结
Citrus juice off-flavor during different processing and storage: Review of odorants, formation pathways, and analytical techniques
17天前
已完结
Main flavor compounds and molecular regulation mechanisms in fruits and vegetables
21天前
已完结
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