Lv4
614 积分 2025-10-14 加入
Comprehensive study of matcha foam formation: Physicochemical composition analysis and mechanisms impacting foaming properties
14天前
已完结
Analysis of aroma and key differential volatile compounds during ripening stages of three strawberry cultivars using HS-SPME-GC–MS, GC-IMS, and E-nose
19天前
已完结
Insights into the effect of solid-state fermentation on the flavor profile of Fuzhuan brick sea buckthorn leaf tea: A combined analysis by using electronic nose, HS-SPME-GC-MS, and GC-IMS
19天前
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
19天前
已完结
Effects of different sterilization treatments on the quality and flavor profile of prune puree characterized by E-nose, E-tongue, GC–MS, and GC-IMS
19天前
已完结
Characterization and discrimination of volatile organic compounds in quinoa-adjunct beer brewed with 6 differently colored quinoa varieties by GC–MS combining GC-E-nose and GC-IMS
19天前
已关闭
A comprehensive analysis combining E-nose, E-tongue, HS-GC-IMS, HS-GC-MS, and UPLC-QTOF-MS reveals the discriminatory aroma and numbness substances of Zanthoxylum bungeanum pericarps and pedicels
19天前
已完结
A standardized Gracilariopsis chorda supplement as a natural sleep aid: Adenosine A1 receptor-mediated hypnotic mechanism
3个月前
已完结
Non-structural carbohydrate (NSC) content and C:N:P stoichiometry of Pinus yunnanensis seedling needles in response to shade treatment
3个月前
已关闭
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