Lv43
428 积分 2021-12-14 加入
Aroma characteristics of Wuyi rock tea prepared from 16 different tea plant varieties
5小时前
已完结
Multi-omics approach reveals differences in aroma and metabolic characteristics of two types of jackfruits
1天前
已完结
Analysis of aroma and key differential volatile compounds during ripening stages of three strawberry cultivars using HS-SPME-GC–MS, GC-IMS, and E-nose
1天前
已完结
Changes in Key Odorants of Raw Coffee Beans during Storage under Defined Conditions
1天前
已完结
Integrated VOC and non-VOC profiling for stage-specific quality assessment of kimchi fermentation using LC-MS/MS and GC-IMS
2天前
已完结
Hydrophobic-flexible rational modification strategy provides fructooligosaccharides activity from Aspergillus niger
2天前
已完结
Hydrophobic-flexible rational modification strategy provides fructooligosaccharides activity from Aspergillus niger
2天前
已完结
Precise formation of food applied Pickering droplets and microspheres using microfluidic technology
2天前
已完结
Adaptive laboratory evolution for improved tolerance of isobutyl acetate in Escherichia coli
1个月前
已完结
Adaptive laboratory evolution for growth coupled microbial production
1个月前
已完结
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