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
13小时前
已完结
Multisite phosphorylation by MAPK
3个月前
已完结
Changes in Volatile Compounds of Peanut Oil during the Roasting Process for Production of Aromatic Roasted Peanut Oil
5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
5个月前
已完结
Effect of Roasting Conditions on Color and Volatile Profile Including HMF Level in Sweet Almonds (Prunus dulcis)
5个月前
已完结
HS-SPME GC–MS characterization of volatiles in processed walnuts and their oxidative stability
5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
5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
5个月前
已完结
Antioxidative and acute antiinflammatory effects of Torreya grandis
5个月前
已完结
Chemical components of cold pressed kernel oils from different Torreya grandis cultivars
5个月前
已完结
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