Lv6
1668 积分 2024-11-10 加入
Evaluation of the Perceptual Interaction among Ester Odorants and Nonvolatile Organic Acids in Baijiu by GC-MS, GC-O, Odor Threshold, and Sensory Analysis
1个月前
已完结
Chili-mediated aroma-taste interactions improve saltiness and umami perception in reduced-salt beef sauce
2个月前
已关闭
Review of fruits flavor deterioration in postharvest storage: Odorants, formation mechanism and quality control
2个月前
已完结
Study of Sensory Interactions among Red Wine Fruity Esters in a Model Solution
2个月前
已完结
Adsorption-diffusion of trace organics in Baijiu on porous Fe2O3
5个月前
已完结
皖公网安备34019202002308
