Lv6
2944 积分 2023-09-26 加入
Study of bacterial community succession and reconstruction of the core lactic acid bacteria to enhance the flavor of paocai
1个月前
已完结
Characterization of the typical fragrant compounds in traditional Chinese-type soy sauce
1个月前
已完结
Characterization of potent odorants causing meaty odor reduction in thermal process flavorings with beef-like odor by the sensomics approach
1个月前
已完结
Study of the flavor dissipation mechanism of soy-sauce-marinated beef using flavor matrices
1个月前
已关闭
Effects of plant aromas on stress recovery and brain activity in university students
1个月前
已完结
The impact of landscape plant fragrance on emotion and brain responses
1个月前
已关闭
Evoked Brain Responses in Odor Stimuli Evaluation - an EEG Event Related Potential Study
1个月前
已完结
Synergy Effect between Fruity Esters and Potential Odorants on the Aroma of Hutai-8 Rose Wine Revealed by Threshold, S-Curve, and σ–τ Plot Methods
2个月前
已完结
Mechanistic insights into the release of milk flavor compounds from β-casein matrices: Roles of environmental conditions and molecular interactions
2个月前
已完结
Ambient Temperature Modulation of Volatile Terpenes and Esters in Chrysanthemum indicum var. Aromaticum: An HS‐SPME‐GC–MS Profiling Study
2个月前
已完结
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