Lv11
98 积分 2026-01-08 加入
Effect of various drying methods on the volatile compounds, metabolites, and sensory profile of Osmanthus fragrans flowers using GC–MS and UHPLC–MS/MS
2小时前
已完结
Untargeted metabolomics analysis using UPLC-QTOF/MS and GC–MS to unravel changes in antioxidant activity and compounds of almonds before and after roasting
19天前
已完结
Targeted arginine metabolomics combined with metagenomics revealed the potential mechanism of Pueraria lobata extract in treating myocardial infarction
24天前
已完结
Effects of thermal drying methods on characteristic volatile organic compounds in Rosa roxburghii pomace
25天前
已完结
Changes and correlation analysis of volatile flavor compounds, amino acids, and soluble sugars in durian during different drying processes
29天前
已完结
Different drying methods reshape volatile aroma and bioactive non-volatile compounds in Camellia nitidissima flowers and infusions: UPLC-MS/MS and GC–MS insights
29天前
已完结
Identification of Nutritional Ingredients and Medicinal Components of Pueraria lobata and Its Varieties Using UPLC-MS/MS-Based Metabolomics
29天前
已完结
Changes in the Volatile Flavor Substances, the Non-Volatile Components, and the Antioxidant Activity of Poria cocos during Different Drying Processes
1个月前
已完结
Exploring the combined effect of fermentation time, and first drying temperature on black tea flavor profile characterized by GC–MS and GC-IMS
1个月前
已完结
Effects of processing methods on the aroma of Poria cocos and its changing regulations during processing
1个月前
已完结
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