Lv1
10 积分 2025-04-25 加入
Sensory characterisation of meatless and nitrite-free cooked ham alternatives in comparison to conventional counterparts: Temporal dominance of sensations and partial napping with ultra-flash profiling
1个月前
已完结
Purification and anti-tumour activity of cyanidin-3-O-glucoside from Chinese bayberry fruit
10个月前
已完结
Polysaccharides of Chinese bayberry pomace wine: Structural characteristics, antioxidant activity and influence on the bayberry wine
10个月前
已完结
Targeted metabolomics of anthocyanin derivatives during prolonged wine aging: Evolution, color contribution and aging prediction
10个月前
已完结
Metabolomic analysis to unravel the composition and dynamic variations of anthocyanins in bayberry-soaked wine during the maceration process
10个月前
已完结
Comparing the Volatile and Soluble Profiles of Fermented and Integrated Chinese Bayberry Wine with HS-SPME GC–MS and UHPLC Q-TOF
10个月前
已完结
Molecular and sensory characterization of Chinese Baijiu aged in Jiuhai container and contribution of volatile odorous terpenes to Jiuhai-aroma
11个月前
已完结
Evaluation of microbial communities of Chinese Feng-flavor Daqu with effects of environmental factors using traceability analysis
11个月前
已完结
Molecular mechanism of the role of Mare Nectaris in the Feng-Flavor Baijiu aging
1年前
已完结
Flavor of rapeseed oil: An overview of odorants, analytical techniques, and impact of treatment
1年前
已完结
皖公网安备34019202002308
