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30 积分 2026-01-08 加入
Style Characteristics Investigation of Quan-Xing Baijiu by Comparing Other Strong-Aroma Baijiu Brands in China
25天前
已完结
HS‐SPME‐GC–MS‐Based Network Pharmacology Analysis of Major Natural Products in Panax ginseng Hydrosol
1个月前
已完结
Comparative analysis of volatile components of Panax ginseng flower by four extraction methods
1个月前
已完结
Characterization of interphase volatile compounds in Chinese Luzhou-flavor liquor fermentation cellar analyzed by head space-solid phase micro extraction coupled with gas chromatography mass spectrometry (HS-SPME/GC/MS)
1个月前
已完结
Comprehensive analysis of the flavor volatiles and quality characteristics of ginseng products via GC × GC-TOF-MS, aroma profiles and multivariate statistics
1个月前
已完结
Characterization of key aroma-active compounds in soy sauce “Guoqi” after Chinese cooking by GC×GC-O-MS
1个月前
已完结
UPLC-QTOF-MS-based metabolomics and chemometrics studies of geographically diverse Acer truncatum leaves: A traditional herbal tea in Northern China
1个月前
已完结
Volatile Components’ Variation Analysis on Ginseng Stems and Leaves at Different Growth Ages by HS-SPME-GC-MS
1个月前
已完结
HS‐SPME‐GC–MS‐Based Network Pharmacology Analysis of Major Natural Products in Panax ginseng Hydrosol
1个月前
已完结
Comprehensive analysis of the flavor volatiles and quality characteristics of ginseng products via GC × GC-TOF-MS, aroma profiles and multivariate statistics
1个月前
已完结
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