Lv1
4 积分 2024-06-17 加入
ApplyingHS-SPME-GC-MScombinedwithPTR-TOF-MStoanalyzethevolatilecompoundsincoffeehusksofCoffeaarabicawithdifferentprimaryprocessingtreatmentsinYunnan
17天前
已完结
Characteristic fingerprints and change of volatile organic compounds of dark teas during solid-state fermentation with Eurotium cristatum by using HS-GC-IMS, HS-SPME-GC-MS, E-nose and sensory evaluation
17天前
已完结
Characterisation of key volatile compounds in fermented sour meat after fungi growth inhibition
17天前
已完结
Flavor characteristics of shrimp sauces with different fermentation and storage time
17天前
已完结
Collagen peptides from sturgeon swimbladder prolong the lifespan and healthspanin Caenorhabditis elegans
25天前
已完结
Predictive modeling using artificial intelligence for sensory panel assessments of customized beer production
29天前
已完结
Validation Assay for Total Flavonoids, as Rutin Equivalents, from Trichilia catigua Adr. Juss (Meliaceae) and Ptychopetalum olacoides Bentham (Olacaceae) Commercial Extract
1个月前
已关闭
Formation and improvement mechanism of physical property and volatile flavor of fermented tilapia surimi by newly isolated lactic acid bacteria based on two dimensional correlation networks
1个月前
已完结
Clam peptides: Preparation, flavor properties, health benefits, and safety risks
1个月前
已完结
Enhancement of functional characteristics of blueberry juice fermented by Lactobacillus plantarum
1个月前
已完结
皖公网安备34019202002308
