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126 积分 2020-06-22 加入
A flavoromics approach reveals the association between volatile compounds and consumer perception for different pear varieties
18天前
已完结
Influence of sugar composition in yoghurt on sweet receptor activation and sensory sweetness perception
18天前
已关闭
Elucidating the impact of germination on sensory attributes, volatile profiles, and physicochemical properties of roasted barley beverage
18天前
已完结
Brewing conditions alter the multidimensional quality of dandelion flower tea: sensory properties, bioactive composition, and antioxidant efficacy
18天前
已完结
Cassava (Manihot esculenta) bagasse as a fiber- and oligosaccharide-rich yeast protectant for enhancing chemical, functional, and sensory properties of cashew nut milk
29天前
已完结
A comparative study on flavor trapping techniques from the viewpoint of odorants of hot-pressed rapeseed oil
1个月前
已完结
Impact of different kernel grades on volatile compounds profile, fatty acids and oxidative quality of cashew nut oil
1个月前
已完结
Revealing the metabolic mechanisms of dried characteristic flavors of Hypsizygus marmoreus based on non-targeted metabolomics and stable isotope tracing technology
2个月前
已完结
A multi-analytical approach for flavor deterioration assessment of coconut water using quantitative descriptive analysis, E-nose, GC-IMS, and GC × GC-TOF-MS
2个月前
已完结
Review article vitamin E: a multi-functional ingredient for health enhancement and food preservation
2个月前
已完结
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