Lv2
160 积分 2025-07-14 加入
Unraveling the influence of storage condition on off-flavor generation in fried pepper (Zanthoxylum bungeanum Maxim.) oil during storage through molecular sensory science and simulation experiment
2个月前
已完结
Decoding the interaction of characteristic aroma compounds in Anhui rose damascena essential oil: Utilizing odor activity values, molecular simulation, and machine learning
2个月前
已完结
Microbial communities, functional, and flavor differences among three different-colored high-temperature Daqu: A comprehensive metagenomic, physicochemical, and electronic sensory analysis
4个月前
已完结
Decoding the interaction of characteristic aroma compounds in Anhui rose damascena essential oil: Utilizing odor activity values, molecular simulation, and machine learning
4个月前
已完结
Characterization of volatile flavor profiles in three peach cultivars during postharvest storage at various temperatures using HS-SPME-GC–MS
5个月前
已完结
GC-MS-O-双柱定性分析香紫苏精油的关键香气成分
7个月前
已关闭
Separation and characterization of sweet compounds in Baijiu by molecular distillation combined with molecular sensory science
9个月前
已完结
Aroma compounds with enhanced sweet perception in tea infusions.Screening,characterization,and sweetening mechanism
9个月前
已关闭
Investigating the quality discrepancy between different salmon and tracing the key lipid precursors of roasted flavor
9个月前
已完结
Characterization of key volatile flavor compounds in dried sausages by HS-SPME and SAFE, which combined with GC-MS, GC-O and OAV
9个月前
已完结
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