Lv73
3344 积分 2023-09-26 加入
Odor prediction and aroma mixture design using machine learning model and molecular surface charge density profiles
1个月前
已关闭
Study of bacterial community succession and reconstruction of the core lactic acid bacteria to enhance the flavor of paocai
3个月前
已完结
Characterization of the typical fragrant compounds in traditional Chinese-type soy sauce
3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
3个月前
已完结
Study of the flavor dissipation mechanism of soy-sauce-marinated beef using flavor matrices
3个月前
已关闭
Effects of plant aromas on stress recovery and brain activity in university students
3个月前
已完结
The impact of landscape plant fragrance on emotion and brain responses
3个月前
已关闭
Evoked Brain Responses in Odor Stimuli Evaluation - an EEG Event Related Potential Study
3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
4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
4个月前
已完结
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