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1908 积分 2024-11-10 加入
Potential role of cell wall pectin polysaccharides, water state, and cellular structure on twice “increase–decrease” texture changes during kohlrabi pickling process
3个月前
已完结
Evaluation of the Perceptual Interaction among Ester Odorants and Nonvolatile Organic Acids in Baijiu by GC-MS, GC-O, Odor Threshold, and Sensory Analysis
5个月前
已完结
Chili-mediated aroma-taste interactions improve saltiness and umami perception in reduced-salt beef sauce
6个月前
已关闭
Review of fruits flavor deterioration in postharvest storage: Odorants, formation mechanism and quality control
6个月前
已完结
Study of Sensory Interactions among Red Wine Fruity Esters in a Model Solution
6个月前
已完结
Adsorption-diffusion of trace organics in Baijiu on porous Fe2O3
9个月前
已完结
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