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30 积分 2024-01-15 加入
Research progress in comprehensive two-dimensional gas chromatography-mass spectrometry and its combination with olfactometry systems in the flavor analysis field
7天前
已完结
GC-O-MS technique and its applications in food flavor analysis
7天前
已完结
Glycoside hydrolase PpGH28BG1 modulates benzaldehyde metabolism and enhances fruit aroma and immune responses in peach
9天前
已完结
Multi-omics analysis unravels chemical roadmap and genetic basis for peach fruit aroma improvement
19天前
已完结
Optimization and validation of a SPME-GC/MS method for the determination of volatile compounds, including enantiomeric analysis, in northern highbush blueberries (Vaccinium corymbosum L.)
1个月前
已完结
Characterization of the aroma profiles of cold and hot break tomato pastes by GC-O-MS, GC × GC-O-TOF-MS, and GC-IMS
1个月前
已完结
Characterization of key aroma-active compounds in Hanyuan Zanthoxylum bungeanum by GC-O-MS and switchable GC × GC-O-MS
1个月前
已完结
Comparative metabolomics profiling highlights unique color variation and bitter taste formation of Chinese cherry fruits
2个月前
已完结
Integrated metabolome and transcriptome analysis of the regulatory network of volatile ester formation during fruit ripening in pear
2个月前
已完结
The aroma of blueberries
3个月前
已完结
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