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35 积分 2020-11-25 加入
Identification of Compounds Contributing to Trigeminal Pungency of Baijiu by Sensory Evaluation, Quantitative Measurements, Correlation Analysis, and Sensory Verification Testing
1天前
已完结
Characterization of different aroma‐types of chinese liquors based on their aroma profile by gas chromatography–mass spectrometry and sensory evaluation
1天前
已完结
Characterization of key aroma-active compounds in yellow peach (Prunus persica L. ‘Jinxiu’) based on GC–MS–O, OAV, aroma recombination and omission experiment
3个月前
已完结
Characterization and comparison of aroma profiles of orange pulp and peel by GC–MS/O, OAV, aroma recombination and omission tests
5个月前
已完结
Sensory characterization of two California‐grown avocado varieties ( Persea americana Mill.) over the harvest season by descriptive analysis and consumer tests
6个月前
已完结
Sensory product characterization by consumers using check‐all‐that‐apply questions: Investigations linked to term development using kiwifruit as a case study
6个月前
已完结
Elucidation of aroma compounds in passion fruit ( Passiflora alata Ait) using a molecular sensory approach
7个月前
已完结
Combining with E-nose, GC-MS, GC-IMS and chemometrics to explore volatile characteristics during the different stages of Zanthoxylum bungeanum maxim fruits
8个月前
已完结
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