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240 积分 2024-07-20 加入
Pressure-driven pectin reorganization: Correlating structural properties with characteristic aroma compound behavior in NFC peach puree
20天前
已关闭
Pressure-driven pectin reorganization: Correlating structural properties with characteristic aroma compound behavior in NFC peach puree
21天前
已关闭
Modulation of juice aroma by water- and alkali-extractable apple polysaccharides: Structure-dependent retention mechanisms
21天前
已完结
Effects of thermal and non-thermal sterilization on the quality and flavor of prune jam: An integrated analysis using E-nose, GC–MS, and GC-IMS
4个月前
已关闭
Flavor characteristics of traditional and mechanically processed base baijiu of sauce-flavor baijiu revealed by GC-IMS and GC-MS
6个月前
已完结
Citrus juice off-flavor during different processing and storage: Review of odorants, formation pathways, and analytical techniques
7个月前
已完结
Influence of processing points on the flavor of meat balls braised with brown sauce
8个月前
已完结
Analysis of flavor metabolism characteristics of quinoa (Chenopodium quinoa Willd.) sprout plant beverage by GC-IMS combined with intelligent sensory technology
8个月前
已完结
Comparative evaluation of flavor-related chemical compounds of ‘Feizixiao’ litchi from various regions using E-tongue, E-nose, and HS-SPME-GC–MS
8个月前
已完结
High pressure processing-based hurdle strategy for microbial shelf life of packed food in the Cold Chain
8个月前
已完结
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