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220 积分 2024-07-20 加入
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
2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
4个月前
已完结
Citrus juice off-flavor during different processing and storage: Review of odorants, formation pathways, and analytical techniques
5个月前
已完结
Influence of processing points on the flavor of meat balls braised with brown sauce
6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
6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
6个月前
已完结
High pressure processing-based hurdle strategy for microbial shelf life of packed food in the Cold Chain
7个月前
已完结
Elucidating cooking-driven flavor dynamics of paddy field carp (Cyprinus carpio) using a combination of E-nose, E-tongue, GC–MS and GC-IMS
7个月前
已完结
Structure and function of the global ocean microbiome
7个月前
已完结
Structure and function of the global topsoil microbiome
7个月前
已完结
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