Lv67
2100 积分 2024-12-16 加入
Investigating the matrix effect of high/low methoxyl pectins on typical aroma of apple juice using HS-SPME-GC–MS and NMR analysis
21天前
已完结
Alteration of volatile profiles in heat‐sterilized cloudy muskmelon juice as affected by pectin fractions
21天前
已完结
The interactions of wine polysaccharides with aroma compounds, tannins, and proteins, and their importance to winemaking
22天前
已完结
Novel insights into the impact of pectin structure on key aroma components of peaches
22天前
已完结
Optimized Clarification Technology of Bayberry Juice by Chitosan/Sodium Alginate and Changes in Quality Characteristics during Clarification
27天前
已完结
Identification and validation of core microbes associated with key aroma formation in fermented pepper paste (Capsicum annuumL.)
1个月前
已完结
Characterization of volatile compounds of irradiated and fermented cherry juice by SPME-GC–MS, SPME-GC × GC–MS and HS-GC-IMS combined with machine learning algorithm
1个月前
已完结
Modulation of juice aroma by water- and alkali-extractable apple polysaccharides: Structure-dependent retention mechanisms
1个月前
已完结
Flavor characteristics of key aroma compounds in bayberry juice, fruit, and thinning fruit using HS-SPME coupled with GC/Q-TOF-MS
1个月前
已完结
Characterization of volatile compounds of irradiated and fermented cherry juice by SPME-GC–MS, SPME-GC × GC–MS and HS-GC-IMS combined with machine learning algorithm
1个月前
已完结
皖公网安备34019202002308
