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140 积分 2024-07-20 加入
Mechanism of flavor changes in Northern Pike (Esox lucius) during refrigeration revealed by UHPLC-MS metabolomics and GC-IMS
6小时前
求助中
Flavor characterization of aged Citri Reticulatae Pericarpium from core regions: An integrative approach utilizing GC-IMS, GC–MS, E-nose, E-tongue, and chemometrics
13天前
已完结
Comprehensive insights into the mechanisms influencing flavor alteration in mutton soup induced by thermal and cold sterilization: Integration of flavoromics and lipidomics
23天前
已完结
Mechanism of flavor changes in Northern Pike (Esox lucius) during refrigeration revealed by UHPLC-MS metabolomics and GC-IMS
1个月前
已关闭
The effect of different technologies in Pomegranate jam preparation on the phenolic compounds, vitamin C and antioxidant activity
1个月前
已完结
The scent of time: Analyzing the differences in volatile organic compounds of camellia oleifera oil with different oil-tea tree ages using GC–IMS and GC–MS
1个月前
已完结
Flavor evolution and identification of the warmed-over flavor (WOF) in pre-cooked goose meat by means of HS-SPME-GC-MS and GC-IMS
1个月前
已完结
Comparative analysis of volatile compounds of an oyster enzymatic hydrolysate adsorbed by V-type starches based on electronic nose, GC-IMS, and GC-MS
1个月前
已完结
Bioaccessibility and unravelling of polyphenols, sulforaphane, and indoles biotransformation after in vitro gastrointestinal digestion of a novel lactofermented broccoli beverage
1个月前
已完结
Multivariate analysis to evaluate the storage time of cocoa honey (Theobroma cacao L.) processed by pasteurization and high intensity ultrasound
2个月前
已完结
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