Lv4
614 积分 2025-10-14 加入
Non-structural carbohydrate (NSC) content and C:N:P stoichiometry of Pinus yunnanensis seedling needles in response to shade treatment
19小时前
已关闭
Changes and dynamics of the main quality components in tea leaves of 4 tea cultivars during the shading process
17天前
已完结
Eucommia ulmoides leaf as an alternative substrate for kombucha fermentation: the role of microbial communities in dynamics and metabolic profile
17天前
已完结
Pulsed electric field technology in vegetable and fruit juice processing: A review
1个月前
已完结
Post‐harvest changes in some volatile flavour constituents of yellow passion fruit (Passiflora edulis f. flavicarpa)
1个月前
已完结
Characterization of aroma differences in Jiangxiangxing Baijiu with varying ethanol concentrations: Emphasis on olfactory threshold changes of aroma compounds
1个月前
已完结
Key aroma compounds and their perceptual interaction effects on floral aroma perception in two typical light-flavour baijiu (Qingcha Daqu and Xucha Daqu)
1个月前
已完结
Evaluation of the Perceptual Interaction among Ester Odorants and Nonvolatile Organic Acids in Baijiu by GC-MS, GC-O, Odor Threshold, and Sensory Analysis
1个月前
已完结
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