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476 积分 2026-05-01 加入
Characterization of key aroma compounds in soy sauce flavor baijiu by molecular sensory science combined with aroma active compounds reverse verification method
10小时前
待确认
Unraveling the aroma profiling of Baijiu: Sensory characteristics of aroma compounds, analytical approaches, key odor-active compounds in different Baijiu, and their synthesis mechanisms
11小时前
已完结
Recent advances in analytical strategies for coffee volatile studies: Opportunities and challenges
16小时前
已完结
Methyl jasmonate enhances antioxidant activity and flavonoid content in blackberries (Rubus sp.) and promotes antiproliferation of human cancer cells
16小时前
已完结
International Coffee Trade: a literature review
16小时前
已完结
Brewing coffee? – Ultra-sonication has clear beneficial effects on the extraction of key volatile aroma components and triglycerides
16小时前
已完结
Evaluation of Physicochemical Characteristics and Sensory Properties of Cold Brew Coffees Prepared Using Ultrahigh Pressure under Different Extraction Conditions
16小时前
已完结
Cold Brew Coffee—Pilot Studies on Definition, Extraction, Consumer Preference, Chemical Characterization and Microbiological Hazards
16小时前
已完结
Acrylamide: An approach to its knowledge and importance for roasted coffee
16小时前
已完结
Coffee: A comprehensive overview of origin, market, and the quality process
17小时前
已完结
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