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598 积分 2026-01-08 加入
Identification of key aroma compounds underlying three distinct aroma types of longan (Dimocarpus longan Lour.) fruit via integrated GC-MS, GC-olfactometry, and molecular docking福建省农业... ****
22小时前
已完结
Effect of various drying methods on the volatile compounds, metabolites, and sensory profile of Osmanthus fragrans flowers using GC–MS and UHPLC–MS/MS
17天前
已完结
ffect of various drying methods on the volatile compounds, metabolites, and sensory profile of Osmanthus fragrans flowers using GC–MS and UHPLC–MS/MS
17天前
已关闭
Integrated widely targeted metabolomics and GC-IMS reveal dynamic flavor, nutritional, functional, and metabolic profiles in macadamia kernels during processing
19天前
已完结
Metabolomics-based investigation of the metabolic changes in tea leaves under different processing methods
20天前
已完结
Phenolic compounds reduce formation of Nε-(carboxymethyl)lysine and pyrazines formed by Maillard reactions in a model bread system
25天前
已完结
Soluble dietary fiber from tea residues with inhibitory effects against acrylamide and 5-hydroxymethylfurfural formation in biscuits: The role of bound polyphenols
1个月前
已完结
Effects of polyphenols on volatile profile and acrylamide formation in a model wheat bread system
1个月前
已完结
Effect of theanine and polyphenols enriched fractions from decaffeinated tea dust on the formation of Maillard reaction products and sensory attributes of breads
1个月前
已完结
Effect of soluble dietary fibre addition on rheological and breadmaking properties of wheat doughs
2个月前
已完结
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