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228 积分 2023-10-25 加入
Evaluation of the Perceptual Interaction among Ester Odorants and Nonvolatile Organic Acids in Baijiu by GC-MS, GC-O, Odor Threshold, and Sensory Analysis
14天前
已完结
Electrochemical Sensor Based upon a Fe-HKUST-1/Copper (I) oxide Composite for the Determination of Uric Acid
23天前
已完结
Characterization of key aroma-active compounds in yellow peach (Prunus persica L. ‘Jinxiu’) based on GC–MS–O, OAV, aroma recombination and omission experiment
23天前
已完结
Role of hydroxycinnamic acids in food flavor: a brief overview
1个月前
已完结
Analysis of Volatile Hydrocarbons (Pentene Dimers and Terpenes) in Extra Virgin Olive Oil: Optimization by Response Surface Methodology and Validation of HS-SPME-GC-MS Method
2个月前
已完结
Sample Preparation for the Study of Flavor Compounds in Food
2个月前
已完结
High-throughput screening and quantification of pesticides in Lilii Bulbus using ultra-high-performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry
3个月前
已完结
Quercetin derivatives in roasted Coffea arabica and its popular beverages
3个月前
已关闭
Strategies for the Assessment of Matrix Effect in Quantitative Bioanalytical Methods Based on HPLC−MS/MS
3个月前
已完结
ANTIOXIDANT POTENTIAL OF ARABICA COFFEE PROCESSED BY HONEY METHOD
5个月前
已关闭
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