Lv11
50 积分 2025-06-23 加入
基于HS-SPME-GC-MS、电子鼻和电子舌技术探究风干温度对川味香肠风味物质的影响
2小时前
待确认
Unveiling innovation in aroma attribute evaluation of Niulanshan Baijiu: An advanced exploration of two different processing methods via food sensory omics and penalty analysis
8个月前
已完结
GC–MS and LC-MS/MS metabolomics revealed dynamic changes of volatile and non-volatile compounds during withering process of black tea
8个月前
已完结
From Traditional to Intelligent, A Review of Application and Progress of Sensory Analysis in Alcoholic Beverage Industry
8个月前
已完结
Comparative study of intelligent sensory technologies combined multiple metabolomics in evaluating sensory attributes and health profiles across different grades and varieties of green tea-processed mulberry leaf tea
8个月前
已完结
皖公网安备34019202002308
