Lv21
200 积分 2026-03-30 加入
Unraveling the characteristic aroma compounds in Longjing tea and their interaction mechanisms with S-curve and broad-spectrum olfactory receptors using molecular docking
26天前
已完结
Enantioselective C(sp3)–C(sp3) bond formation by synergistic thiamine-dependent radical biocatalysis and photoredox catalysis
1个月前
已完结
Characterize and explore the dynamic changes in the volatility profiles of sauce-flavor baijiu during different rounds by GC-IMS, GC–MS and GC×GC–MS combined with machine learning
1个月前
已完结
皖公网安备34019202002308
