Lv4
590 积分 2021-10-15 加入
Analysis of aroma and key differential volatile compounds during ripening stages of three strawberry cultivars using HS-SPME-GC–MS, GC-IMS, and E-nose
1天前
已完结
Effects of probiotic fermentation on the volatile flavor and quality characteristics of ginger juice
18天前
已完结
Lactic acid bacteria fermentation improves physicochemical properties, bioactivity, and metabolic profiles of Opuntia ficus-indica fruit juice
1个月前
已完结
Insights into “wheat aroma”: Analysis of volatile components in wheat grains cultivated in saline–alkali soil
2个月前
已完结
Metabolomics-based mechanistic insights into antioxidant enhancement in mango juice fermented by various lactic acid bacteria
3个月前
已完结
Uncovering flavor and quality differences in Shuhua 9 peanuts dried at 35 ± 1°C and 65 ± 1°C using GC-IMS, untargeted metabolomics, and TMT-based proteomics
4个月前
已关闭
Combined cimetidine and temozolomide, compared with temozolomide alone: significant increases in survival in nude mice bearing U373 human glioblastoma multiforme orthotopic xenografts
5个月前
已关闭
Numerical simulation unsteady cloud cavitating flow with a filter-based density correction model
5个月前
已关闭
Metabolomics-based mechanistic insights into antioxidant enhancement in mango juice fermented by various lactic acid bacteria
5个月前
已完结
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