Lv4
790 积分 2022-07-20 加入
Characterization and discrimination of volatile compounds in roasted Arabica coffee beans from different origins by combining GC-TOFMS, GC-IMS, and GC-E-Nose
1个月前
已完结
Comprehensive evaluation of volatile compounds and sensory profiles of coffee throughout the roasting process
1个月前
已完结
Characterization of key aroma-active compounds in MengDing green teas by sensory directed flavor analysis
1个月前
已完结
Study on dynamic changes in characteristic volatile compounds uncovers aroma development of Hainan Dayezhong (Camellia sinensis var. assamica) black tea
1个月前
已完结
Effect of fermented cream with partial substitution of soy protein isolate on bread quality and volatile compounds
1个月前
已完结
Characteristic fungi observed in the fermentation process for Puer tea
2个月前
已完结
Acceptor properties of “carbon nanotubes–redox-active polymer based on bovine serum albumin modified with ferrocenecarboxaldehyde” composite for creating a BOD biosensor with Blastobotrys adeninivorans BKM Y-2677 yeast
3个月前
已完结
Study on dynamic changes in characteristic volatile compounds uncovers aroma development of Hainan Dayezhong (Camellia sinensis var. assamica) black tea
3个月前
已完结
Pile-fermentation mechanism of ripened Pu-erh tea: Omics approach, chemical variation and microbial effect
3个月前
已完结
Multi-omics and enzyme activity analysis of flavour substances formation: Major metabolic pathways alteration during Congou black tea processing
3个月前
已完结
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