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78 积分 2024-11-27 加入
Analysis of nonpolar lipophilic aldehydes/ketones in oxidized edible oils using HPLC-QqQ-MS for the evaluation of their parent fatty acids
4天前
已完结
Integration of UHPLC/QTOF-MS and GC–MS to decipher the subtle component difference between raw and bran-roasted Myristica fragrans (nutmeg)
8天前
已完结
Characterization of the Aroma-Active Compounds in Different Infant Formula Using Gas Chromatography-Mass Spectrometry (Gc-Ms） And Odor Activity Value
18天前
已关闭
Characterization of the aroma profiles of oolong tea made from three tea cultivars by both GC–MS and GC-IMS
18天前
已完结
Characterization of key aroma compounds in flat peach juice based on gas chromatography-mass spectrometry-olfactometry (GC-MS-O), odor activity value (OAV), aroma recombination, and omission experiments
18天前
已完结
Flavoromics integrated with machine learning to elucidate key aroma compounds in aroma-directed chili peppers and predict sensory quality
18天前
已完结
Characterization of flavor quality deterioration of postharvest Chinese bayberry (Myrica rubra cv. Dongkui) at different storage temperatures
20天前
已完结
Quality and flavor evolution of infant formula during simulated secondary shelf-life storage: Focus on volatile compounds at different storage temperatures
23天前
已完结
Changes in flavor of fragrant rice during storage under different conditions
23天前
已完结
Multi-omics insights into the formation mechanism of aging quality in white tea (Bai Mudan) during storage: Integrating sensory evaluation, volatilomics, metabolomics, and metagenomics
24天前
已完结
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