Lv13
60 积分 2024-05-28 加入
Comparison of volatile components in 11 Chinese yam (Dioscorea spp.) varieties
20小时前
待确认
Changes in volatile compounds and sensory quality during toasting of Spanish almonds
4天前
已完结
Major aromatic components of Chinese cigar and their mechanisms of action with T1R1 receptors
5天前
已完结
Structural Features for Furan-Derived Fruity and Meaty Aroma Impressions
6天前
已关闭
Effects of postharvest methyl jasmonate treatment on main health-promoting components and volatile organic compounds in cherry tomato fruits
7天前
已完结
Influence of roasting conditions on the biogenic amine content in cocoa beans of different Theobroma cacao cultivars
8天前
已完结
Biogenic amines: formation, action and toxicity – a review
12天前
已完结
Biogenic amines: formation, action and toxicity – a review
15天前
已完结
Control strategies of pyrazines generation from Maillard reaction
15天前
已完结
Characterization of the key aroma compounds of wild bitter melon lujiu based on LLE coupled with GC–O–MS and the aroma influence of polysaccharide addition using VASE–GC–MS
16天前
已完结
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