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476 积分 2024-09-25 加入
Revealing the flavor changes of spiced beef under different thermal treatment temperatures: A complementary approach with GC-IMS and GC-O-MS
1天前
已完结
Revealing the flavor changes of spiced beef under different thermal treatment temperatures: A complementary approach with GC-IMS and GC-O-MS
1天前
已完结
Ethnobotany, phytochemistry, pharmacology, and toxicology of the genus Coccinia Wight & Arn: A comprehensive review
3个月前
已完结
Ethnobotany, phytochemistry, pharmacology, and toxicology of the genus Coccinia Wight & Arn: A comprehensive review
3个月前
已关闭
Progresses in ethnopharmacological use, phytochemistry, pharmacology, clinical application, pharmacokinetics, quality control and safety of Sappan Lignum (Sumu): A review
3个月前
已完结
Vigna mungo (Linn.) Hepper: ethnobotanical, pharmacological, phytochemical, and nutritious profile
3个月前
已完结
Monitoring the dynamic changes in aroma during the whole processing of Qingzhuan tea at an industrial scale: From fresh leaves to finished tea
5个月前
已完结
Analysis of aroma and flavor changes in hawthorn during heat treatment by electronic sensory systems and GC-IMS
6个月前
已完结
Analysis of aroma and flavor changes in hawthorn during heat treatment by electronic sensory systems and GC-IMS
6个月前
已完结
Metabolic profile and dynamic characteristic of rhubarb during the vitro biotransformation by human gut microbiota
6个月前
已完结
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