Lv52
970 积分 2025-06-10 加入
Influence of fixation methods on the chestnut-like aroma of green tea and dynamics of key aroma substances
2小时前
待确认
Analysis of the volatile constituents ofNepeta macrosiphon Boiss. grown in Iran
3小时前
待确认
Composition of the essential oil of Teucrium ramosissimum Desf. (Lamiaceae) from Tunisia
3小时前
待确认
Insights into the aroma profiles and characteristic aroma of ‘Honeycrisp’ apple (Malus × domestica)
3小时前
已完结
Volatilome and flavor analyses based on e-nose combined with HS-GC-MS provide new insights into ploidy germplasm diversity in Platostoma palustre
4小时前
已完结
Statistical evaluation of DPPH, ABTS, FRAP, and Folin-Ciocalteu assays to assess the antioxidant capacity of lignins
21小时前
已完结
Analysis of the Volatile Flavor Compounds of Pomegranate Seeds at Different Processing Temperatures by GC-IMS
22小时前
已完结
Characterization of volatile aroma compounds in pak choi
22小时前
已完结
Characterization of the key differential aroma compounds in five dark teas from different geographical regions integrating GC–MS, ROAV and chemometrics approaches
22小时前
已完结
Characterization of prepared soft-shelled turtle dishes of different pretreatment combined with irradiation based on flavor profiles usingE-nose, E-tongue and HS-SPME-GC–MS
22小时前
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