Lv4
582 积分 2024-11-19 加入
Characterization and formation mechanism of key volatile compounds in roasted and enzymatic fragrant sunflower seed oil by GC-O-MS and model reaction
1个月前
已完结
Characterization and formation mechanism of key volatile compounds in roasted and enzymatic fragrant sunflower seed oil by GC-O-MS and model reaction
2个月前
已完结
Multisite phosphorylation by MAPK
5个月前
已完结
Changes in Volatile Compounds of Peanut Oil during the Roasting Process for Production of Aromatic Roasted Peanut Oil
7个月前
已完结
α-Pinene, a Major Constituent of Pine Tree Oils, Enhances Non-Rapid Eye Movement Sleep in Mice through GABAA-benzodiazepine Receptors
7个月前
已完结
Effect of Roasting Conditions on Color and Volatile Profile Including HMF Level in Sweet Almonds (Prunus dulcis)
7个月前
已完结
HS-SPME GC–MS characterization of volatiles in processed walnuts and their oxidative stability
7个月前
已完结
GC–MS, GC–O, and sensomics analysis reveals the key odorants underlying the improvement of yellow tea aroma after optimized yellowing
7个月前
已完结
Comparative analysis of volatile profiles in two grafted pine nuts by headspace-SPME/GC–MS and electronic nose as responses to different roasting conditions
7个月前
已完结
Antioxidative and acute antiinflammatory effects of Torreya grandis
7个月前
已完结
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