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乔阳
Lv3
380 积分
2022-10-22 加入
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The formation mechanism of aroma quality of green and yellow teas based on GC-MS/MS metabolomics
12天前
已完结
Characterization of volatile components of microwave dried perilla leaves using GC–MS and E-nose
14天前
已完结
Volatilome and flavor analyses based on e-nose combined with HS-GC-MS provide new insights into ploidy germplasm diversity in Platostoma palustre
14天前
已完结
Characterization of volatile profile from ten different varieties of Chinese jujubes by HS-SPME/GC–MS coupled with E-nose
14天前
已完结
Assessment of characteristics aroma of heat pump drying (HPD) jujube based on HS-SPME/GC–MS and e-nose
14天前
已完结
Integration of transcriptome, volatile and non-volatile metabolite profile reveals characteristic aroma formation in Toona sinensis
14天前
已完结
Sulfur metabolism in durian pulps: Factors contributing to the production of volatile sulfur compounds during fruit ripening
14天前
已完结
Lipidomic and proteomic profiling identifies the milk fat globule membrane composition of milk from cows and camels
3个月前
已完结
Integrated analysis of the metabolome and transcriptome provides insights into anthocyanin biosynthesis of cashew apple
3个月前
已完结
Sensory evaluation, chemical structures, and threshold concentrations of bitter-tasting compounds in common foodstuffs derived from plants and maillard reaction: A review
4个月前
已完结
没有进行任何应助
doi错误
5个月前
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