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308 积分 2025-04-26 加入
Perceptual interaction of aroma compounds and their effects on the enhancement of flavor quality in foods: a review
1个月前
已完结
The Volatile Composition, Biosynthesis Pathways, Breeding Strategies, and Regulation Measures of Apple Aroma: A Review
1个月前
已完结
Mechanism, application and prospect of 1-methylcyclopropene on post-harvest fruit quality maintenance
1个月前
已完结
Analysis of the Volatile Aroma Components in ‘Yuguan’ Apple Fruit by Gas Chromatography–Mass Spectrometry
2个月前
已完结
Simulated Gastric Fluid TS
9个月前
已关闭
Sensory-directed flavor decoding: key aroma compounds determination in new Chinese apple cultivars using GC × GC-QTOFMS approach
9个月前
已完结
Investigation into pectin extraction and technological implementations in the food industry
1年前
已完结
Total phenolics, tannin contents, antioxidant properties, protein and sensory analysis of Pleurotus ostreatus, Pleurotus citrinopileatus and Pleurotus djamor cultivated on different sawdusts
1年前
已关闭
Antioxidant capacity and chemical constituents of Chinese jujube (Ziziphus jujuba Mill.) at different ripening stages
1年前
已完结
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