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10 积分 2026-04-05 加入
Remote sensing of soil salinity: potentials and constraints
22天前
已完结
GC-O-MS technique and its applications in food flavor analysis
23天前
已完结
Volatile profiles of fresh rice noodles fermented with pure and mixed cultures
1个月前
已完结
Changes of microbial diversity and volatile compounds in edible and deteriorated Qingke barley fresh noodles stored at 25 °C
1个月前
已完结
Volatile profile of khanom jeen, Thai fermented rice noodles, and the changes during the fermentation process
1个月前
已关闭
Characterization of key aroma-active compounds in Chinese steamed breads by sensory-directed aroma analysis
1个月前
已完结
MEASUREMENT OF THE RELATIVE TASTE INTENSITY OF SOME L-?-AMINO ACIDS AND 5'-NUCLEOTIDES
3个月前
已完结
Changes in Physiological and Biochemical Indicators of Soft Wheat Leaves at the Initial Stage of Salt-Alkaline Stress
3个月前
已完结
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