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Lv6
2040 积分
2023-02-27 加入
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Tour highlights production and uses of smoke-based flavors
4个月前
已关闭
Quantitative and qualitative analysis of hemicellulose, cellulose and lignin bio-oils by comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometry
5个月前
已完结
Identification of Flavor Constituents in Carbonyl, Non-Carbonyl Neutral and Basic Fractions of Aqueous Smoke Condensates
5个月前
已完结
Characterization of the components of a salty smoke flavouring preparation
5个月前
已完结
Study of the components of a solid smoke flavouring preparation
5个月前
已完结
Compilations of odour threshold values in air, water and other media (second enlarged and revised edition)
6个月前
已关闭
Flavor of tea ( Camellia sinensis ): A review on odorants and analytical techniques
6个月前
已完结
Formation of Key Aroma Compounds Generated in Condensed Wood Smoke for the Flavoring of Foods
6个月前
已完结
Formation of Key Aroma Compounds Generated in Condensed Wood Smoke for the Flavoring of Foods
7个月前
已完结
Dynamics of bacterial community, metabolites profile and physicochemical characteristics during solid‐state fermentation of soybean meal and corn mixed substrates inoculated with Bacillus pumilus and Limosilactobacillus fermentum
8个月前
已完结
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帮大忙了
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速度真快
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已自行找到【积分已退回】
6个月前
缺页,需要完整书籍,抱歉
6个月前
感谢,帮大忙了
6个月前
速度真快,帮大忙了
6个月前
感谢,帮大忙了
7个月前
帮大忙了
8个月前
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8个月前
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