Lv5
900 积分 2023-10-26 加入
Flavor of tea (Camellia sinensis): A review on odorants and analytical techniques
3小时前
待确认
Characterization and decoding of volatile organic compounds in Moso bamboo shoots (Phyllostachys edulis L.) at different growth stages: A combined analysis by HS-GC-IMS, HS-SPME-GC–MS, E-nose, and molecular docking
13天前
已完结
Characterization and decoding of volatile organic compounds in Moso bamboo shoots (Phyllostachys edulis L.) at different growth stages: A combined analysis by HS-GC-IMS, HS-SPME-GC–MS, E-nose, and molecular docking
19天前
已完结
Comparative evaluation of flavor-related chemical compounds of 'Feizixiao' litchi from various regions using E-tongue, E-nose, and HS-SPME-GC-MS
1个月前
已完结
Insight into the effects of different ripeness levels on the quality and flavor chemistry of Noni fruit (Morinda citrifolia L.)
4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
4个月前
已完结
Effects of ultraviolet C on the quality and aroma volatile in peach fruit during postharvest storage
4个月前
已完结
Chemosensoric approaches for taste and odor characteristics each broccoli floret by different storage conditions analyzed using electronic sensors
4个月前
已完结
Key aroma-active compounds in brown sugar and their influence on sweetness
4个月前
已完结
Key aroma-active compounds in brown sugar and their influence on sweetness
4个月前
已完结
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