Lv4
660 积分 2023-10-26 加入
Comprehensive Analysis of Volatile Flavor Components in ‘Hujing Milu’ Peach from Different Regions Using HS-SPME-GC-MS and HS-GC-IMS
1个月前
已完结
Characterization and discrimination of flavor and taste profiles in olive oil from different varieties using E-nose, GC-IMS, E-tongue, and UPLC-MS/MS
1个月前
已完结
Characterization of the Modes of Binding between Human Sweet Taste Receptor and Low-Molecular-Weight Sweet Compounds
1个月前
已完结
Revealing Volatile Odor Compounds in Watermelon Juice to Enhance Fructose Sweetness Perception: Sensory Evaluation and Molecular Docking Techniques
1个月前
已完结
Determination of sugars and alditols in tobacco with high performance anion‐exchange chromatography
1个月前
已完结
Dynamic changes in volatile organic compounds of cherry tomato fruits during storage at different temperatures using HS-GC-IMS
1个月前
已完结
Characterization of the key aroma-active compounds causing the Douchi aroma in high-temperature Daqu via integrated molecular sensory science, metabolomics, and molecular docking
7个月前
已完结
Fructose Content and the Activity of Fructose-related Enzymes in the Fruit of Eating-quality Peach Cultivars and Native-type Peach Cultivars
9个月前
已完结
Fructose Content and the Activity of Fructose-related Enzymes in the Fruit of Eating-quality Peach Cultivars and Native-type Peach Cultivars
9个月前
已关闭
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