Lv3
234 积分 2021-12-14 加入
Integration of targeted metabolomics and volatilomics with electronic sensory technologies to reveal key components of Chinese white tea from five major production regions
1天前
已完结
Characterization analysis of flavor compounds in green teas at different drying temperature
1天前
已完结
Flavor evolution and identification of the warmed-over flavor (WOF) in pre-cooked goose meat by means of HS-SPME-GC-MS and GC-IMS
2天前
已完结
Unlocking the anatomical code of flavor and lipids in grass carp (Ctenopharyngodon idellus) fish oil from different tissue parts by SPME-GC–MS, molecular docking, and lipidomics
2天前
已完结
Characterization of volatile compounds of irradiated and fermented cherry juice by SPME-GC–MS, SPME-GC × GC–MS and HS-GC-IMS combined with machine learning algorithm
2天前
已完结
Comprehensive evaluation of volatile compounds and sensory profiles of coffee throughout the roasting process
24天前
已完结
Molecular sensory insights into odor activity and formation pathway of volatile compounds across roasting degrees in coffee beans
24天前
已完结
Dynamic evolution of characteristic flavor molecules in Yunnan arabica coffee during roasting revealed with a multi-omics framework
24天前
已完结
Comparative metabolomics analysis of the response to cold stress of resistant and susceptible Tibetan hulless barley (Hordeum distichon)
24天前
已完结
A Comparative Metabolomics Study of Flavonoids in Radish with Different Skin and Flesh Colors (Raphanus sativus L.)
24天前
已完结
皖公网安备34019202002308
