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48 积分 2025-05-13 加入
Rapid assessment of ready-to-eat Xuxiang kiwifruit quality based on chroma recognition and GC-MS analysis
3个月前
已完结
Changes of volatile flavor compounds of watermelon juice by heat treatment
4个月前
已完结
Evaluation of aroma characteristics of sugarcane (Saccharum officinarum L.) juice using gas chromatography-mass spectrometry and electronic nose
4个月前
已完结
Pectic Oligosaccharides and Other Emerging Prebiotics
4个月前
已关闭
Tracing internal quality and aroma of a red-fleshed kiwifruit during ripening by means of GC-MS and E-nose
4个月前
已完结
Insights into the Aroma Profile in Three Kiwifruit Varieties by HS-SPME-GC-MS and GC-IMS Coupled with DSA
4个月前
已完结
Seasonal Concentrations of Non-structural Carbohydrates of Five Actinidia Species in Fruit, Leaf and Fine Root Tissue
4个月前
已完结
Metabolic analysis of kiwifruit (Actinidia deliciosa) berries from extreme genotypes reveals hallmarks for fruit starch metabolism
4个月前
已完结
Freezing Tolerance and Expression of β-amylase Gene in Two Actinidia arguta Cultivars with Seasonal Changes
4个月前
已完结
Comparison of fruit quality and GC–MS-based metabolite profiling of kiwifruit ‘Jecy green’: Natural and exogenous ethylene-induced ripening
4个月前
已完结
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