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30 积分 2026-04-05 加入
Characterization of key aroma-active compounds in Chinese steamed breads by sensory-directed aroma analysis
8小时前
已完结
MEASUREMENT OF THE RELATIVE TASTE INTENSITY OF SOME L-?-AMINO ACIDS AND 5'-NUCLEOTIDES
1个月前
已完结
Changes in Physiological and Biochemical Indicators of Soft Wheat Leaves at the Initial Stage of Salt-Alkaline Stress
1个月前
已完结
MEASUREMENT OF THE RELATIVE TASTE INTENSITY OF SOME L-?-AMINO ACIDS AND 5'-NUCLEOTIDES
1个月前
已完结
Measurement of the relative taste intensity of some L-α-amino acids and 5′-nucleotides
1个月前
已关闭
Measurement of the relative taste intensity of some L-α-amino acids and 5′-nucleotides
1个月前
已关闭
Comparison of taste qualities and thresholds of D- and L-amino acids
1个月前
已完结
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