Lv11
45 积分 2020-11-25 加入
Characterization of key aroma-active compounds in yellow peach (Prunus persica L. ‘Jinxiu’) based on GC–MS–O, OAV, aroma recombination and omission experiment
9小时前
已完结
Characterization and comparison of aroma profiles of orange pulp and peel by GC–MS/O, OAV, aroma recombination and omission tests
1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
2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
2个月前
已完结
Elucidation of aroma compounds in passion fruit ( Passiflora alata Ait) using a molecular sensory approach
4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
4个月前
已完结
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