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20 积分 2025-04-17 加入
Simultaneous HPLC Determination of Amino Acids in Tea Infusion Coupled to Pre-column Derivatization with 2,4-Dinitrofluorobenzene
1个月前
已完结
Effect of aging duration on free amino acids and organic acids in yellow rice wine by HPLC and chemometrics
1个月前
已完结
Identification and sensory characterization of umami peptides from soy sauce and their interaction with the T1R1/T1R3 receptor
1个月前
已完结
Study on the factors affecting the sauce-flavor compounds of soybean paste in fermentation
2个月前
已完结
Impact of ARTP mutagenesis on the selection of salt-tolerant, aroma-producing yeasts and their contribution to the flavor of fermented soy sauce
2个月前
已完结
Decoding temperature-driven microbial community changes and flavor regulation mechanism during winter fermentation of soy sauce
6个月前
已完结
Characterization of ester odorants of apple juice by gas chromatography-olfactometry, quantitative measurements, odour threshold, aroma intensity and electronic nose
7个月前
已完结
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