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50 积分 2025-12-27 加入
New insight into the role of lipids in the formation and retention of key aroma compounds inmicro-pressure stewed beef based on lipidomics and lipid-derived free radical analysis
6小时前
已完结
Analysis of the synergistic effects of tea cultivars and regional environments on metabolic phenotypes
1天前
已完结
Effect of roasting treatment on flavor and quality of fragrant corn oil
1天前
已完结
Exploring the effects of compressing and aging processes on functional components and flavor of white tea by omics methods
1天前
已完结
Synergistic E-nose, GC-MS and GC-IMS analysis of volatile flavor characteristics in prune wines from different mixed-yeast fermentation systems
1天前
已完结
Dynamic changes,flavor contributions,andenzymatictransformation mechanisms of phenolic acids during black teaprocessing
12天前
已完结
Metabolomics-based analysis on the formation mechanism of volatile and non-volatile substances in goji wines
12天前
已完结
Characterization and discrimination of volatile organic compounds in quinoa-adjunct beerbrewed with 6 differently colored quinoa varieties by GC-MS combining GC-E-nose and GC-IMS
16天前
已完结
Metabolomics analysis reveals dynamic changes in the quality components and antioxidant activity capacity during variable temperature drying of Jinsihuangju (Chrysanthemum morifolium) tea
27天前
已完结
Rolling temperature affects green tea quality and non-volatile metabolites: Insights from integrated metabolomics and proteomics
28天前
已完结
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