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60 积分 2024-06-16 加入
Calibration card based technique for accurate color representation in clinical settings
3天前
求助中
The Effect of Viscosity on the Perception of Flavour
4天前
已完结
Human capability in the perception of extensional and shear viscosity
4天前
已完结
Viscosity drives texture perception of protein beverages more than hydrocolloid type
4天前
已完结
Analysis of gardenia blue in foods by thin-layer chromatography
1个月前
已完结
Characterisation of “caramel-type” thermal decomposition products of selected monosaccharides including fructose, mannose, galactose, arabinose and ribose by advanced electrospray ionization mass spectrometry methods
2个月前
已完结
Development of a Novel Thin-Layer Chromatographic Method of Screening the Red Beet (Beta vulgaris L.) Pigments in Alimentary Products
2个月前
已完结
Comparison on aroma compounds in Chinese soy sauce and strong aroma type liquors by gas chromatography–olfactometry, chemical quantitative and odor activity values analysis
2个月前
已完结
Determination of caramel in non-aged mixed wine spirits by synchronous fluorescence spectroscopy
2个月前
已完结
Determination and Classification of Added Caramel Color in Adulterated Acerola Juice Formulations
2个月前
已完结
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