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32 积分 2024-07-03 加入
Characterization of the major aroma-active compounds in peach (Prunus persica L. Batsch) by gas chromatography–olfactometry, flame photometric detection and molecular sensory science approaches
11个月前
已完结
The olfactory masking effect of ethylphenols: Characterization and elucidation of its origin
11个月前
已完结
Evaluation of the synergism among volatile compounds in Oolong tea infusion by odour threshold with sensory analysis and E-nose
11个月前
已完结
GC × GC-TOF/MS and UPLC-Q-TOF/MS based untargeted metabolomics coupled with physicochemical properties to reveal the characteristics of different type daqus for making soy sauce aroma and flavor type baijiu
1年前
已完结
The preventative effect of Baihe Gujin Pill on cisplatin-induced acute kidney injury by activating the PI3K/AKT and suppressing the NF-κB/MAPK pathways
1年前
已完结
Design, synthesis and anti-NASH effect evaluation of novel GFT505 derivatives in vitro and in vivo
1年前
已完结
Synergy Effect between Fruity Esters and Potential Odorants on the Aroma of Hutai-8 Rose Wine Revealed by Threshold, S-Curve, and σ–τ Plot Methods
1年前
已完结
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