Lv3
234 积分 2022-02-24 加入
A systematic analysis of the sensory qualities of Asparagus cochinchinensis (lour.) Merr. From the four major production areas in China: Sensory characteristics, key flavor substances, and molecular mechanisms of flavor formation
1天前
已完结
Volatile aroma compound-based decoding and prediction of sweet berry aromas in dry red wine
1个月前
已关闭
A lipidomic and volatilomic approach to map the lipid profile and related volatile compounds in roasted quail meat using circulating non-fried roast technology
1个月前
已完结
Classification of Black Mahlab seeds (Monechma ciliatum) using GC–MS and FT-NIR and simultaneous prediction of their major volatile compounds using chemometrics
1个月前
已完结
Enhancement of functional characteristics of blueberry juice fermented by Lactobacillus plantarum
1个月前
已完结
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