Lv11
30 积分 2024-04-15 加入
Formation and conversion of characteristic volatile compounds in grilled eel (Astroconger myriaster) during different processing steps
6小时前
待确认
Multi-omics profiling the dynamic variations of flavor and nutritional components during pearl gentian grouper soup processing
23小时前
已完结
Characterization of Key Aroma Compounds in Aged Qingxiangxing Baijiu by Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Recombination, and Omission Studies
17天前
已完结
Identification of aroma‐active components from cultivated agarwood ‘Qi‐Nan’ based on GC‐O‐MS combined with aroma extract dilution analysis
17天前
已完结
DMU-SPME variable temperature extraction: Revealing the flavor characteristics of strong-aroma baijiu by volatilomics
19天前
已完结
Characterization of the key aroma compounds in white bread by aroma extract dilution analysis, quantitation, and sensory evaluation experiments
20天前
已完结
Comprehensive investigation on the dynamic changes of volatile organic compounds in three peach cultivars during fruit development
24天前
已完结
Volatile composition changes in lemon during fruit maturation by HS‐SPME‐GC‐MS
24天前
已完结
Characterization of the key aroma-active compounds in high-grade Dianhong tea using GC-MS and GC-O combined with sensory-directed flavor analysis
26天前
已完结
Tamarindo— Tamarindus indica
29天前
已完结
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