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yaya
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2024-01-04 加入
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Unveiling the aromatic differences of low-salt Chinese horse bean-chili-paste using metabolomics and sensomics approaches
8天前
已完结
Characterization of the aroma release from retronasal cavity and flavor perception during baijiu consumption by Vocus-PTR-MS, GC×GC-MS, and TCATA analysis
8天前
已完结
Identification of muttony-related compounds in cooked mutton tallows and their flavor intensities subjected to phenolic extract from thyme (Thymus vulgaris L.)
15天前
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Study of the flavor dissipation mechanism of soy-sauce-marinated beef using flavor matrices
15天前
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Characterisation of key odorants causing honey aroma in Feng-flavour Baijiu during the 17-year ageing process by multivariate analysis combined with foodomics
15天前
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Characterization of the key odorants and their content variation in Niulanshan Baijiu with different storage years using flavor sensory omics analysis
15天前
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Quantitative studies, taste recombination, and omission experiments on the key taste compounds in Chinese and Japanese soy sauce
16天前
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Revealing the characteristic aroma and boundary compositions of five pig breeds based on HS-SPME/GC-O-MS, aroma recombination and omission experiments
16天前
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Halloysite/Keratin Nanocomposite for Human Hair Photoprotection Coating
24天前
已完结
Enzymatic phosphorylation of hair keratin enhances fast adsorption of cationic moieties
24天前
已完结
没有进行任何应助
速度真快
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15天前
非常感谢你
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感谢
16天前
速度真快,帮大忙了
16天前
感谢
24天前
非常感谢这位研友
24天前
感谢研友
24天前
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