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128 积分 2024-12-30 加入
Comparative analysis of drying methods on the flavor and quality attributes of ginger (Zingiber officinale) using HS-GC-IMS and E-nose
1个月前
已完结
Integrated application of e-nose, e-tongue, GC–MS, and LC–MS/MS reveals volatile profile and metabolic pathway variations of Fuji apples from Aksu and Yili producing regions
1个月前
已完结
Influence of thermal processing on the quality of hawthorn: Quality markers of heat‐processed hawthorn
2个月前
已完结
Combined Effects of Ultra‐High‐Pressure Homogenization and Enzyme Treatments on the Quality Properties of Juice From Apple Industrial By‐Products
2个月前
已完结
An innovative processing driven efficient transformation of rare ginsenosides enhances anti-platelet aggregation potency of notoginseng by integrated analyses of processing-(chemical) profiling-pharmacodynamics
3个月前
已完结
Analysis of aroma and flavor changes in hawthorn during heat treatment by electronic sensory systems and GC-IMS
3个月前
已完结
Effect of variety, drying methods and drying temperature on physical and chemical properties of hawthorn leather
3个月前
已完结
Analysis of aroma and flavor changes in hawthorn during heat treatment by electronic sensory systems and GC-IMS
4个月前
已完结
Hawthorn carbon dots: a novel therapeutic agent for modulating body weight and hepatic lipid profiles in high-fat diet-fed mice
4个月前
已完结
Chemical composition, antibacterial activity and action mechanism of different extracts from hawthorn (Crataegus pinnatifida Bge.)
4个月前
已完结
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