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30 积分 2026-02-22 加入
Recent advances in analytical approaches for aroma interaction of fermented foods: A review
2个月前
已完结
Molecular recognition and protein interaction mechanisms of volatile organic compounds from Cornus officinalis leaves: a network pharmacology and multiscale validation study centered on β ‐ionone
2个月前
已完结
Artificial intelligence and food flavor: How AI models are shaping the future and revolutionary technologies for flavor food development
2个月前
已完结
Flavor Interactions in Wine: Current Status and Future Directions From Interdisplinary and Crossmodal Perspectives
2个月前
已完结
Volatile phenols depletion in red wine using molecular imprinted polymers
2个月前
已完结
Machine-learning-assisted SERS nanosensor platform toward chemical fingerprinting of Baijiu flavors
2个月前
已完结
Advances in the selection of functional monomers for molecularly imprinted polymers: A review
2个月前
已完结
Structural decoding of reversible covalent linkage of odorants in human olfactory receptor OR6A2
2个月前
已完结
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