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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
14小时前
待确认
Volatile odor characterization of electrohydrodynamically (EHD) dried garlic products based on HS-GC-IMS and HS-SPME-GC-MS
10天前
已完结
Evaluating Retention Index Score Assumptions to Refine GC–MS Metabolite Identification
6个月前
已完结
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