Lv3
320 积分 2025-04-26 加入
Analysis of the Volatile Aroma Components in ‘Yuguan’ Apple Fruit by Gas Chromatography–Mass Spectrometry
19天前
已完结
Simulated Gastric Fluid TS
7个月前
已关闭
Sensory-directed flavor decoding: key aroma compounds determination in new Chinese apple cultivars using GC × GC-QTOFMS approach
7个月前
已完结
Investigation into pectin extraction and technological implementations in the food industry
10个月前
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
10个月前
已关闭
Antioxidant capacity and chemical constituents of Chinese jujube (Ziziphus jujuba Mill.) at different ripening stages
11个月前
已完结
皖公网安备34019202002308
