Lv11
68 积分 2024-09-23 加入
Analysis of volatile compounds of wild gilthead sea bream (Sparus aurata) by simultaneous distillation–extraction (SDE) and GC–MS
6小时前
已完结
Characterization of key aroma compounds in low-salt fermented sour fish by gas chromatography-mass spectrometry, odor activity values, aroma recombination and omission experiments
26天前
已完结
Anti-PD-L1 nanobody guided in situ self-assembly and release of IOX1 and FDU for enhanced cancer chemo-immunotherapy
2个月前
已完结
Neural Mechanisms of Malodor Masking: A Wearable EEG Study
6个月前
已完结
Incorporation of dietary phenolic compounds into dairy products: Interactions and beneficial effects
6个月前
已完结
When the Sense of Smell Meets Emotion: Anxiety-State-Dependent Olfactory Processing and Neural Circuitry Adaptation
7个月前
已完结
Characterization of Warmed-Over Flavor Compounds in Surimi Gel Made from Silver Carp (Hypophthalmichthys molitrix) by Gas Chromatography–Ion Mobility Spectrometry, Aroma Extract Dilution Analysis, Aroma Recombination, and Omission Studies
9个月前
已完结
GC–MS-Olfactometric characterization of key odorants in rainbow trout by the application of aroma extract dilution analysis: Understanding locational and seasonal effects
9个月前
已完结
Electroencephalography (EEG) design for flavor perception of Baijiu: An investigation into the influence of full-bodied mouthfeel on brain rhythms
9个月前
已完结
Study of the interaction mechanism of aroma components in Baijiu and associated brain response microstates
10个月前
已完结
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