Lv62
1680 积分 2022-09-06 加入
Odour thresholds of some important aroma compounds in strawberries
1小时前
待确认
Re-investigation on odour thresholds of key food aroma compounds and development of an aroma language based on odour qualities of defined aqueous odorant solutions
2小时前
待确认
Characterization of odour‐active compounds of sour guava (Psidium acidum[DC.]Landrum) fruit by gas chromatography‐olfactometry and odour activity value
3小时前
待确认
Characterization of aroma-active compounds in Chinese quince ( Pseudocydonia sinensis Schneid) by aroma dilution analyses
3小时前
待确认
Identification of Potent Odorants in Different Green Tea Varieties Using Flavor Dilution Technique
9小时前
待确认
Green tea flavour determinants and their changes over manufacturing processes
9小时前
待确认
Evaluation of key taste components in Huangjin green tea based on electronic tongue technology
9小时前
待确认
Mechanisms of sweetness enhancement by sweet aroma compounds in black tea: More than just cross-modal interactions
6天前
已完结
Identification of key odorants responsible for chestnut-like aroma quality of green teas
3个月前
已完结
皖公网安备34019202002308
