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486 积分 2025-10-11 加入
Methods of Discovery-Based and Targeted Metabolite Analysis by Comprehensive Two-Dimensional Gas Chromatography with Time-of-Flight Mass Spectrometry Detection
5天前
已完结
GC-O-MS technique and its applications in food flavor analysis
5天前
已完结
Tea Aroma Analysis Based on Solvent-Assisted Flavor Evaporation Enrichment
6天前
已完结
Microextraction techniques in the analysis of food flavor compounds: A review
7天前
已完结
GC-O-MS technique and its applications in food flavor analysis
7天前
已完结
Reviewing the Mechanisms of the Interaction of Characteristic Aroma Compounds of Longjing Tea with S-curve, Molecular Docking, and Molecular Dynamics Simulation: With a Focus on (+)-(1R,2S)-Methyl Epijasmonate and β-Ionone as Examples
7天前
已完结
Changes in the Key Aroma Compounds of Raw Shiitake Mushrooms (Lentinula edodes) Induced by Pan-Frying As Well As by Rehydration of Dry Mushrooms
9天前
已完结
GC-O-MS technique and its applications in food flavor analysis
10天前
已完结
Recent advance in quality preservation of non-thermal preservation technology of fresh mushroom: a review
16天前
已完结
Changes in the Key Aroma Compounds of Raw Shiitake Mushrooms (Lentinula edodes) Induced by Pan-Frying As Well As by Rehydration of Dry Mushrooms
16天前
已完结
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