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2660 积分 2024-09-29 加入
Improving Fruit Coloration, Quality Attributes, and Phenolics Content in ‘Rainier’ and ‘Bing’ Cherries by Gibberellic Acid Combined with Homobrassinolide
9小时前
已完结
Characterizing the key aroma compounds of barley malt from different origins using GC-E-Nose, HS-SPME-GC-MS, and HS-GC-IMS
17天前
已完结
Aroma profiling of Greek red wines: a comparative sensory and chemical analysis of Agiorgitiko and Xinomavro varieties
1个月前
已完结
Insights into the Aroma Profile in Three Kiwifruit Varieties by HS-SPME-GC-MS and GC-IMS Coupled with DSA
1个月前
已完结
Effects of Different Extraction Methods on Vanilla Aroma
1个月前
已完结
Characterization of nutritional properties and aroma compounds in different colored kernel varieties of foxtail millet (Setaria italica)
1个月前
已完结
Essential and non-essential elements, and volatile organic compounds for the discrimination of twenty-three sweet cherry cultivars from Fundão, Portugal
1个月前
已完结
Technologies and perspectives for achieving carbon neutrality
2个月前
已完结
Effect of exogenous ARA treatment for improving postharvest quality in cherry tomato (Solanum lycopersicum L.) fruits
3个月前
已完结
Physicochemical Characteristics, Antioxidant Activity, Organic Acid and Sugar Contents of 12 Sweet Cherry (Prunus Avium L.) Cultivars Grown in Turkey
4个月前
已完结
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