Lv21
140 积分 2024-07-20 加入
Influence of processing points on the flavor of meat balls braised with brown sauce
19天前
已完结
Analysis of flavor metabolism characteristics of quinoa (Chenopodium quinoa Willd.) sprout plant beverage by GC-IMS combined with intelligent sensory technology
19天前
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
28天前
已完结
High pressure processing-based hurdle strategy for microbial shelf life of packed food in the Cold Chain
1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
1个月前
已完结
Structure and function of the global ocean microbiome
1个月前
已完结
Structure and function of the global topsoil microbiome
1个月前
已完结
Anatomy, ultrastructure and lignin distribution of stone cells in two Pyrus species
1个月前
已完结
Brassinolide and gibberellin promote grape fruit development and quality
1个月前
已完结
Paclobutrazol regulates hormone and carbon-nitrogen nutrition of autumn branches, improves fruit quality and enhances storage nutrition in ‘Fuji’ apple
1个月前
已完结
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