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60 积分 2025-09-20 加入
Structural basis of odorant recognition by a human odorant receptor
25天前
已完结
Which impact for beta-damascenone on red wines aroma?
26天前
已完结
Competitive binding predicts nonlinear responses of olfactory receptors to complex mixtures [Physics]
26天前
已完结
Effects of Ethanol on Flavor Perception in Alcoholic Beverages
28天前
已完结
Aroma perceptual interactions of benzaldehyde, furfural, and vanillin and their effects on the descriptor intensities of Huangjiu
1个月前
已完结
FLAVOR THRESHOLD AS AFFECTED BY INTERACTION AMONG THREE DAIRY-RELATED FLAVOR COMPOUNDS
1个月前
已完结
Determination of Volatile Terpenes in Coriander Cold Pressed Oil by Vacuum Assisted Sorbent Extraction (VASE)
2个月前
已完结
Relationship between sulfur compounds and Baijiu flavor: composition, flavor characteristics, and modulation
2个月前
已完结
The effects of duration and intensity of stimulation on total protein and mucin concentrations in resting and stimulated whole saliva
3个月前
已完结
Understanding human salivary esterase activity and its variation under wine consumption conditions
3个月前
已完结
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