Lv1
38 积分 2023-11-25 加入
CHANGES IN FLAVOR QUALITY OF PINEAPPLE JUICE DURING PROCESSING
23天前
已完结
Processing Effects on the Composition of Sea Buckthorn Juice from Hippophae rhamnoides L. Cv. Indian Summer
23天前
已完结
Lipids Oxidized Volatile Compounds Profuced in Pine Pollen as affected by Electron-beam Sterilization and Ultra-high Temperature Sterilization
25天前
已完结
Integration of non-targeted metabolomics and E-tongue evaluation reveals the chemical variation and taste characteristics of five typical dark teas
1个月前
已完结
Evaluation of flavor characteristics of bacon smoked with different woodchips by HS-SPME-GC-MS combined with an electronic tongue and electronic nose
1个月前
已完结
Advancing kombucha fermentation: Microbial interactions, functional metabolites, and innovative optimization strategies
1个月前
已完结
Current and future perspectives on tea production
1个月前
已完结
CHANGES IN CHEMICAL CONSTITUENTS AND POLYPHENOL OXIDASE ACTIVITY OF TEA LEAVES WITH SHOOT MATURITY AND COLD STORAGE
1个月前
已完结
GC/MS coupled with MOS e-nose and flash GC e-nose for volatile characterization of Chinese jujubes as affected by different drying methods
2个月前
已完结
Transformation of cell wall pectin profile during postharvest ripening process alters drying behavior and regulates the sugar content of dried plums
4个月前
已完结
皖公网安备34019202002308
