Lv11
10 积分 2024-03-22 加入
Exploring the core functional microbiota related with flavor compounds in fermented soy sauce from different sources
13分钟前
待确认
Characterization of the Key Aroma Compounds in Soy Sauce Using Approaches of Molecular Sensory Science
2个月前
已完结
Comparison of determination method for volatile compounds in Thai soy sauce
2个月前
已完结
A principal odor map unifies diverse tasks in olfactory perception
6个月前
已完结
Prediction of flavor and retention index for compounds in beer depending on molecular structure using a machine learning method
6个月前
已完结
Beyond Aromas: Exploring the Development and Potential Applications of Electroencephalography in Olfactory Research—From General Scents to Food Flavor Science Frontiers
7个月前
已完结
Identification of the quality for rice with different storage humidity: An electronic nose combined with multiblock feature integration method
1年前
已完结
Characterization of Predominant Aroma Components in Raw and Roasted Walnut (Juglans regia L.)
1年前
已完结
Dynamic variation and interrelation in the volatile and non-volatile fractions of deep-fried green onion (Allium fistulosum L.) oil with different frying temperatures
1年前
已完结
Characteristic aroma-active components of fried green onion (Allium fistulosum L.) through flavoromics analysis
1年前
已完结
皖公网安备34019202002308
