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570 积分 2026-05-01 加入
Industrial food quality and consumer choice: Artificial intelligence-based tools in the chemistry of sensory notes in comfort foods (coffee, cocoa and tea)
21小时前
待确认
Chemical, sensory and biological variations of black tea under different drying temperatures
21小时前
待确认
Formation of Selected Heterocyclic Flavor Chemicals in Beverages
21小时前
待确认
Saccharomyces Co-Fermentation for Improving the Volatile Aroma Profile and Quality of Musalais
22小时前
待确认
Confidence Intervals for Validation of Analytical Procedures Under ICH Q2 ( R2 )
22小时前
待确认
Integrated metabolome–metagenome analysis provides new insights into the impacts of sea cucumber (Apostichopus japonicus) aestivation on marine sediment composition
22小时前
待确认
Genome-Wide Characterization and Expression Analysis of Soybean TGA Transcription Factors Identified a Novel TGA Gene Involved in Drought and Salt Tolerance
30天前
已完结
Low Temperature Storage Stimulates Fruit Softening and Sugar Accumulation Without Ethylene and Aroma Volatile Production in Kiwifruit
30天前
已完结
Differential Effects of In Vitro Simulated Digestion on Antioxidant Activity and Bioaccessibility of Phenolic Compounds in Purple Rice Bran Extracts
1个月前
已完结
The impact of wheat bran on vitamin A bioaccessibility in lipid-containing systems
1个月前
已完结
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