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2680 积分 2024-06-26 加入
MSL-ST: Development of Mass Spectral Library Search Tool to Enhance Compound Identification
6小时前
待确认
Effects of stir-frying on chemical profile, sensory quality and antioxidant activity of Chrysanthemi Flos: A metabolomics and sensory study
24天前
已完结
Stir-frying treatment improves the color, flavor, and polyphenol composition of Flos Sophorae Immaturus tea
24天前
已完结
Unveiling the flavor and quality variations in dried Zanthoxylum bungeanum maxim from China's diverse regions
24天前
已完结
Analysis of flavor substances changes during fermentation of Chinese spicy cabbage based on GC-IMS and PCA
1个月前
已完结
Structural Insights into Electrophile Irritant Sensing by the Human TRPA1 Channel
1个月前
已完结
The effects of fruit aroma substances on rebaudioside A were studied based on sensory evaluation and molecular simulation
2个月前
已关闭
Multiscale Elucidation of Taste Interactions in Osmanthus Green Tea: Bitter Masking via EGCG and Phenylethanoid Glycoside Interplay
2个月前
已关闭
Molecular docking of quercetin: a promising approach for the development of new anti-inflammatory and analgesic drugs
2个月前
已完结
Oral and Extraoral Bitter Taste Receptors
2个月前
已完结
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