Lv11
40 积分 2025-09-27 加入
Unraveling of the Aroma-Active Compounds in Virgin Camellia Oil (Camellia oleifera Abel) Using Gas Chromatography–Mass Spectrometry–Olfactometry, Aroma Recombination, and Omission Studies
3小时前
已完结
Impacts of thermal treatment, xylose and cysteine addition on aroma compounds profile in lactic acid bacterium fermented pork hydrolysates
3小时前
已完结
Maillard reaction chemistry in formation of critical intermediates and flavour compounds and their antioxidant properties
3小时前
已完结
Roasting and Cacao Origin Affect the Formation of Volatile Organic Sulfur Compounds in 100% Chocolate
3小时前
已完结
Characterization of Thermally Induced Flavor Compounds from the Glucosinolate Progoitrin in Different Matrices via GC-TOF-MS
3小时前
已完结
Aqueous enzymatic extraction and quality evaluation of Acer truncatum Bunge seed oil
3小时前
已完结
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