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The key quality components in Fenggang green tea with different zinc content and their correlations with zinc
23小时前
已完结
Uncovering the chemical drivers of Sichuan pepper aroma preferences based on integrated sensory evaluation, GC–MS, and multivariate analysis
23小时前
待确认
Tuning and modeling cheese flavor
17天前
已完结
Dynamic aroma characteristics of jasmine tea scented with single-petal jasmine “Bijian”: A comparative study with traditional double-petal jasmine
21天前
已完结
Analysis of aroma and key differential volatile compounds during ripening stages of three strawberry cultivars using HS-SPME-GC–MS, GC-IMS, and E-nose
21天前
已完结
Analysis of volatile compounds in Xiangjiao baijiu from different storage containers and years based on HS-GC-IMS and DI-GC–MS
24天前
已完结
Gas chromatography–ion mobility spectrometry-based fingerprint analysis of volatile flavor compounds in ginger cultivated under different conditions
24天前
已完结
Comparative analysis of key flavor compounds in various baijiu types using E- nose, HS-SPME-GC–MS/MS, and HS-GC-IMS technologies
24天前
已完结
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
24天前
已完结
Integrated analysis of characteristic volatile flavor formation mechanisms in probiotic co-fermented cheese by untargeted metabolomics and sensory predictive modeling
24天前
已完结
磁驱动微纳机器人研究进展及关键技术
Functional Components of Bamboo Shavings and Bamboo Leaf Extracts and Their Antioxidant Activities In Vitro
Comparison of Permeability and Clogging Characteristics of Porous Asphalt and Pervious Concrete Pavement Materials
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