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40 积分 2020-04-26 加入
Effect of freezing treatment in tea preparation using Camellia sinensis leaves
1个月前
已完结
Relating physico‐chemical properties of frozen green peas (Pisum sativum L.) to sensory quality
1个月前
已完结
Assessment of instrumental and sensory quality characteristics of the bread products enriched with Kombucha tea
1个月前
已完结
Sensory studies on the taste and flavor perception of food products by anodal transcutaneous electrical stimulation
1个月前
已完结
Editorial: Advances in sensory evaluation of foods
1个月前
已完结
Unraveling key non-volatiles responsible for taste differences of Pixian broad bean paste based on sensory analysis and untargeted metabolomics
1个月前
已完结
Influence of serving temperature on flavour perception and release of Bourbon Caturra coffee
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
3个月前
已完结
Key enzymes, physicochemical properties and volatile compounds in garlic (Allium sativum L.) cloves at different storage temperatures
3个月前
已完结
Investigating the impact of lipid molecules and heat transfer on aroma compound formation and binding in roasted chicken skin: A UHPLC-HRMS and GC-O-MS study
3个月前
已完结
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