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602 积分 2024-09-27 加入
Targeting fermentation via quality indicators mapping during the overall processing of Xanthoceras sorbifolium Bunge black tea: Investigation of stable metabolic pathways and key substances
2小时前
待确认
Targeting fermentation via quality indicators mapping during the overall processing of Xanthoceras sorbifolium Bunge black tea: Investigation of stable metabolic pathways and key substances
5小时前
待确认
Effects of cultivar and stir-frying on the volatile flavor characteristics of white and yellow mustard seeds
10小时前
已完结
A novel perspective on the aging of raw Pu-erh tea: a comprehensive evaluation of the impact of different storage containers on flavor quality
4天前
已完结
GC‑IMS combined with chemometrics for discriminating volatile markers in differently processed licorice (Glycyrrhiza spp.)
6天前
已完结
Integration of targeted metabolomics and volatilomics with electronic sensory technologies to reveal key components of Chinese white tea from five major production regions
13天前
已完结
Multi-omics combined with simulated fermentation model for elucidation of variation patterns of lipids and volatiles and its mechanism during black tea fermentation
16天前
已完结
Unraveling the Antimelanogenic Potential of Poria cocos: Component Characterization, Spatial Distribution, and Inhibitory Mechanisms
1个月前
已完结
Rapid discrimination of different degrees of stir-frying of wine-soaked Ligusticum chuanxiong based on E-eye, flash GC e-nose, and FT-NIR combined with multi-intelligent algorithms
1个月前
已完结
Revealing the flavor deterioration and key off-odor compounds in garlic paste during processing and storage: A complementary approach with GC-MS, GC-IMS, and GC-O-MS
1个月前
已完结
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