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Comparative analysis of key flavor compounds in various baijiu types using E- nose, HS-SPME-GC–MS/MS, and HS-GC-IMS technologies
7小时前
已完结
comparative analysis of key flavor compounds in various baijiu types using E-nose,HS-SPME-GC-MS/MS,and HS-GC-IMS technologies
8小时前
待确认
Shelf life of non-industrial fresh mango juice: Microbial safety, nutritional and sensory characteristics
4个月前
已完结
Structural characterization and biological activities of a novel polysaccharide from Glehnia littoralis and its application in preparation of nano-silver
7个月前
已完结
Structural elucidation, anti-radical and immunomodulatory activities of polysaccharides from the roots of Glehnia littoralis
7个月前
已完结
Evaluation of taste characteristics of chinese rice wine by quantitative description analysis, dynamic description sensory and electronic tongue
8个月前
已完结
Physicochemical parameters combined flash GC e-nose and artificial neural network for quality and volatile characterization of vinegar with different brewing techniques
8个月前
已完结
Structural elucidation, anti-radical and immunomodulatory activities of polysaccharides from the roots of Glehnia littoralis
11个月前
已完结
Glehnia littoralis Fr. Schmidtex Miq.: A systematic review on ethnopharmacology, chemical composition, pharmacology and quality control
11个月前
已完结
Preparation technologies, structural features, and biological activities of polysaccharides from Mesona chinensis Benth.: A review
11个月前
已完结
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