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6 积分 2025-06-24 加入
Based on sensory evaluation, E-nose, and GC-IMS analysis of volatile component differences in various kinds of sheep fats
1个月前
已完结
Integrated GC–IMS, GC–MS and E-nose coupled with multivariate analysis reveal dynamic evolution of volatile compounds during Pinellia ternata fermentation
1个月前
已完结
Metabolomics and traditional Chinese medicine
2个月前
已完结
Analysis of the changes of volatile flavor compounds in a traditional Chinese shrimp paste during fermentation based on electronic nose, SPME-GC-MS and HS-GC-IMS
2个月前
已完结
Application of gas chromatography-ion mobility spectrometry in traditional Chinese medicines: A review
2个月前
已完结
Effects of ultrasound-assisted fermentation on jujube juice flavor: insights from GC-IMS and metabolomics
3个月前
已完结
Geographic origin characterization of Brazilian green coffee beans via untargeted metabolomics
7个月前
已完结
GC–MS analysis and volatile profile comparison for the characteristic smell from <i>liang-wai gan cao</i> ( <i>glycyrrhiza uralensis</i> ) and honey-roasting products
7个月前
已完结
A comprehensive analysis of meat quality degradation and identification of spoilage markers in chicken during refrigerated storage using multi-method approach
7个月前
已完结
Use of Gas Chromatography-Mass Spectrometry Techniques (GC-MS, GC-MS/MS and GC-QTOF) for the Characterization of Photooxidation and Autoxidation Products of Lipids of Autotrophic Organisms in Environmental Samples
7个月前
已完结
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