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rebeccahu
Lv2
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140 积分
2023-12-05 加入
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Large language models in food science: Innovations, applications, and future
10小时前
已完结
Biophysical investigations using atomic force microscopy can elucidate the link between mouthfeel and flavour perception
10天前
已完结
Smell Technology: Advancements and Prospects in Digital Scent Technology and Fragrance Algorithms
1个月前
已完结
Effects of pile-fermentation on the aroma quality of dark tea from a single large-leaf tea variety by GC × GC-QTOFMS and electronic nose
2个月前
已完结
Comparison of aroma active compounds in cold- and hot-pressed walnut oil by comprehensive two-dimensional gas chromatography-olfactory-mass spectrometry and headspace-gas chromatography-ion mobility spectrometry
2个月前
已完结
Characterization of key aroma compounds in soy sauce flavor baijiu by molecular sensory science combined with aroma active compounds reverse verification method
2个月前
已完结
Aroma characteristics of flaxseed milk via GC–MS-O and odor activity value calculation: Imparts and selection of different flaxseed varieties
2个月前
已完结
Integrated metatranscriptomics and metabolomics reveal microbial succession and flavor formation mechanisms during the spontaneous fermentation of Laotan Suancai
2个月前
已完结
A newly-discovered tea population variety processed Bai Mu Dan white tea: Flavor characteristics and chemical basis
2个月前
已完结
Characterization of hay-like off-odor in basil samples after various processing and strategies for reducing the off-odor
3个月前
已完结
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