Lv22
192 积分 2025-08-31 加入
Analysis of aroma differences in postharvest pepper treated with exogenous methyl jasmonate based on electronic nose and HS-SPME/GC-MS techniques
3天前
已完结
Reveal the differences in flavor of five varieties of black teas via sensory evaluation, UPLC, and GC × GC-QTOFMS approaches
3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
3天前
已完结
Insights into VOCs variation derived from Chinese black truffles (Tuber indicum) between grades via E-nose, HS-SPME-GC-MS, and HS-GC-IMS
3天前
已完结
Analysis of aroma and flavor changes in hawthorn during heat treatment by electronic sensory systems and GC-IMS
10天前
已完结
Modulation of flavonoid-fatty acid crosstalk underlies light-shading enhanced α-linolenic acid biosynthesis in oilseed tree peony (Paeonia ostii ‘Feng Dan’)
10天前
已完结
Analysis of quality characteristics and key aroma compounds variation in different Ming pepper varieties during ripening process
10天前
已完结
Multi-omics reveals terpenoid biosynthesis and antioxidant activity at maturity stage in Zanthoxylum armatum DC. fruits
10天前
已完结
Flavoromics integrated with machine learning to elucidate key aroma compounds in aroma-directed chili peppers and predict sensory quality
10天前
已完结
Analysis of volatile metabolites and differences in aroma quality of green tea, black tea and oolong tea prepared from highly aromatic tea variety (Dancong)
10天前
已完结
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