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22 积分 2025-07-29 加入
Characteristic aroma identification of differentially colored peach fruits based on HS-SPME-GC–MS
1个月前
已完结
HS-SPME-GC/MS Metabolomic Analysis for the Comparative Evaluation between a Plum–Apricot Hybrid and Its Parents
1个月前
已完结
Characterization of volatile profiles in cherry fruits: Integration of E-nose and HS-SPME-GC–MS
1个月前
已完结
Study on Evaluation of Fruit Aroma of Plum Variety Resources Based on Headspace Solid-Phase Microextraction Combined with Gas Chromatography–Mass Spectrometry
1个月前
已完结
Transcriptomics combined with HS-SPME-GC/MS and IMS was used to investigate aroma compound formation in ‘Fengtang’ plum at different maturity stages
1个月前
已完结
Aroma formation mechanism by the drying step during Congou black tea processing: Analyses by HP-SPME and SAFE with GC-MS
1个月前
已完结
Plum (Prunus salicina) and Prune (Prunus domestica)
1个月前
已关闭
Formation and regulatory network of fruit aroma components of Rosaceae plants
2个月前
已完结
Sensory-directed flavor decoding: key aroma compounds determination in new Chinese apple cultivars using GC × GC-QTOFMS approach
6个月前
已完结
The aldehyde (ALD) locus controls C6-aldehyde production in kiwifruit and affects consumer perception of fruit aroma
6个月前
已完结
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