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272 积分 2025-12-26 加入
Flavor Perception and Formation Mechanism of Empty Cup Aroma in Soy Sauce Aroma Type Baijiu
10天前
已完结
Direct adsorption sampling and ambient mass spectrometry analysis of tobacco smoke with porous paper strips
15天前
已完结
Simultaneous determination of six alkaloids in tobacco and tobacco products by direct analysis of real-time triple quadrupole mass spectrometry with a modified pretreatment method
15天前
已完结
Rapid in situ analysis of tobacco chemical composition via ultrasonic nebulization extraction coupled with atmospheric pressure photoionization mass spectrometry
15天前
已完结
Wheat variety dominates Nong-flavor Daqufunctionality over compression parameters:A quantitative framework linking crop traitsto fermentation starter quality
16天前
已完结
Direct analysis in real time high-resolution mass spectrometry for authenticity assessment of lamb
28天前
已完结
Unraveling the fruity aroma in soy sauce aroma Baijiu by pinpointing key aroma compounds and evaluating their sensory impact
1个月前
已完结
Research progress in the use of liquid-liquid extraction for food flavour analysis
1个月前
已完结
Sensory characteristics of wholegrain and bran-rich cereal foods – A review
4个月前
已完结
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