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50 积分 2025-12-21 加入
Comparative analysis of the volatile flavor compounds of Monascus-fermented cheese with different ripening periods by SPME-GC-MS, SPME-GC×GC-MS, and HS-GC-IMS
2个月前
已完结
Volatile odor characterization of electrohydrodynamically (EHD) dried garlic products based on HS-GC-IMS and HS-SPME-GC-MS
2个月前
已完结
Evaluating Retention Index Score Assumptions to Refine GC–MS Metabolite Identification
8个月前
已完结
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