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56 积分 2024-10-28 加入
Comparative analysis of volatile flavor compounds of cherry tomato varieties with different colors using GC–MS
2天前
已完结
Analysis of flavor quality differences between LZ coffee and coffee based on untargeted metabolomics
4天前
已完结
Analysis and Formation Mechanism of Key aroma compounds with Ammonia-like off-flavors in Jiang-flavored High-temperature Daqu : Substances Composition and Main Microorganisms
9天前
已完结
Titanium-doped carbon quantum dots enhance salt tolerance in rice through seed priming: A multi-omics analysis of physiological and molecular mechanisms
9天前
已完结
Acrylamide: An approach to its knowledge and importance for roasted coffee
10天前
已完结
Effects of the mixed fermentation of apples and yeast on the sensory evaluation, physicochemical composition and flavor of coffee beans
11天前
已完结
Characterization of key aroma compounds in Maillard reaction products of Agrocybe aegerita enzymatic hydrolysates by GC×GC-O-MS
12天前
已完结
Β-Glucosidase combined with stir-ultrasound enhances the flavour of cold-extracted green tea: characterisation and evaluation by GC–MS and GC-IMS
12天前
已完结
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
12天前
已完结
Identification of Anthocyanins and Optimization of Their Extraction from Rabbiteye Blueberry Fruits in Nanjing
18天前
已完结
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