Lv4
450 积分 2024-07-30 加入
Neurotoxicity of fragrance compounds: A review
3个月前
已完结
Chemical composition and antimicrobial activity of garlic essential oils evaluated in organic solvent, emulsifying, and self-microemulsifying water based delivery systems
4个月前
已完结
New Food Product Development from Citrus Fruits
7个月前
已完结
Investigation of effect of antioxidant and antimicrobial agents on the quality of frozen crab gonads by E‐nose, GC‐MS, and sensory evaluation
7个月前
已完结
Composition and Structure of Bovine Milk Lipids
7个月前
已完结
Comparison of SDE and SPME for the analysis of volatile compounds in butters
7个月前
已完结
Comparison of SDE and SPME for the analysis of volatile compounds in butters
7个月前
已完结
Physicochemical indicators and sensory quality analysis of kiwi wines fermented with different Saccharomyces cerevisiae
7个月前
已完结
Determination of cooking state of a Chinese traditional fish dish (Suantangyu) and flavor characterization by modeling, sensory evaluation, and instrumental analysis
7个月前
已完结
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