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20 积分 2026-09-21 加入
Hydrolysis of glycosidically bound flavour compounds from oak wood by Oenococcus oeni
35分钟前
待确认
Reuse of oak chips for modification of the volatile fraction of alcoholic beverages
1个月前
已完结
Comparison of headspace-SPME-GC–MS and LC–MS for the detection and quantification of coumarin, vanillin, and ethyl vanillin in vanilla extract products
1个月前
已完结
Analysis of the key aroma volatile compounds in rice bran during storage and processing via HS-SPME GC/MS
1个月前
已完结
Colorimetric Evaluation of Phenolic Content and GC-MS Characterization of Phenolic Composition of Alimentary and Cosmetic Argan Oil and Press Cake
1个月前
已完结
Biorefinery Lignin to Renewable Chemicals via Sequential Fractionation and Depolymerization
1个月前
已完结
Analysis of 5-hydroxymethylfurfural in foods by gas chromatography–mass spectrometry
1个月前
已完结
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