Lv5
1070 积分 2025-06-24 加入
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)
26天前
已完结
Comparative characterization of volatile organic compounds and aroma profiles in 10 Actinidia arguta cultivars by gas chromatography-mass spectrometry (GC–MS), sensory analysis, and odor activity value (OAV) combined with chemometrics
26天前
已完结
How an odour molecule activates a human odorant receptor protein
4个月前
已完结
Comparison of odorant specificity of two human olfactory receptors from different phylogenetic classes and evidence for antagonism
4个月前
已完结
Olfactory receptors and human diseases
4个月前
已完结
Deciphering olfactory receptor binding mechanisms: a structural and dynamic perspective on olfactory receptors
4个月前
已完结
Structural basis of odorant recognition by a human odorant receptor
4个月前
已完结
Changes undergone by free amino-acids during the manufacture of black tea
5个月前
已完结
Dynamic variation of amino acid content during black tea processing: A review
5个月前
已完结
Maillard reaction inducing amino acids degradation can adjust the flavour characteristic of black tea
5个月前
已完结
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