Lv3
262 积分 2023-11-23 加入
Analysis of volatile flavor and lipids in different breeds of pork using electronic noses, GC–MS and UPLC-MS/MS
19天前
已完结
Analysis of non-volatile organic acids based on silanization combined with gas chromatography-mass spectrometry and chemometrics: A robust strategy to discriminate geographical origin of sauce-flavor Baijiu
19天前
已关闭
De novo assembly and characterization of the Welsh onion (Allium fistulosum L.) transcriptome using Illumina technology
2个月前
已完结
S‐Allyl cysteine in garlic (Allium sativum): Formation, biofunction, and resistance to food processing for value‐added product development
2个月前
已完结
SULFUR BIOCHEMISTRY OF GARLIC: THE BIOSYNTHESIS OF FLAVOR PRECURSORS
2个月前
已完结
Metabolomics and transcriptomics analyses provides insights into S-alk(en)yl cysteine sulfoxides (CSOs) accumulation in onion (Allium cepa)
2个月前
已完结
S-Alk(en)ylcysteine sulfoxides in the genus Allium: proposed biosynthesis, chemical conversion, and bioactivities
2个月前
已完结
S-alk(en)ylcysteine sulfoxides biosynthesis and free amino acids profile in different parts of postharvest chive (Allium schoenoprasum L.)
2个月前
已完结
Purification and characterization of two forms of cysteine synthase from Allium tuberosum
2个月前
已完结
Intercellular Localization of Cysteine Synthase and Alliinase in Bundle Sheaths of Allium Plants
2个月前
已关闭
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