Lv1
100 积分 2024-04-24 加入
Características inmunológicas claves en la fisiopatología de la sepsis. Infectio
1天前
待确认
Monitoring the dynamic changes in aroma during the whole processing of Qingzhuan tea at an industrial scale: From fresh leaves to finished tea
1天前
已完结
Deciphering the flavor profile and seasonal variation of black tea processed from cultivar ‘Baiye 1’
19天前
已完结
Flavor compounds with high odor activity values (OAV > 1) dominate the aroma of aged Chinese rice wine (Huangjiu) by molecular association
2个月前
已完结
Characterization of the key aroma compounds in Laoshan green teas by application of odour activity value (OAV), gas chromatography-mass spectrometry-olfactometry (GC-MS-O) and comprehensive two-dimensional gas chromatography mass spectrometry (GC × GC-qMS)
2个月前
已完结
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