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100 积分 2025-10-11 加入
Characterization of the key odorants contributing to retronasal olfaction during bread consumption
11小时前
已完结
Comprehensive determination of fatty acids in real samples without derivatization by DMU-SPME-GC methods
3天前
已完结
Characterization of key aroma compounds in traditional Chinese red sour soup through the molecular sensory science technique
3天前
已完结
Comparison of three extraction methods, DMU-SPME, SAFE, and SDE, for the analysis of flavor compounds in soy sauce
3天前
已完结
Advances in umami taste and aroma of edible mushrooms
14天前
已完结
Characterization and comparison of key aroma compounds in raw and dry porcini mushroom ( Boletus edulis ) by aroma extract dilution analysis, quantitation and aroma recombination experiments
15天前
已完结
Characterization and comparison of key aroma compounds in raw and dry porcini mushroom ( Boletus edulis ) by aroma extract dilution analysis, quantitation and aroma recombination experiments
15天前
已完结
Characterization and comparison of key aroma compounds in raw and dry porcini mushroom ( Boletus edulis ) by aroma extract dilution analysis, quantitation and aroma recombination experiments
15天前
已完结
Identification of Aroma-Active Compounds in Jiashi Muskmelon Juice by GC-O-MS and OAV Calculation
15天前
已完结
Identification of predominant aroma components of raw, dry roasted and oil roasted almonds
17天前
已完结
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