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Effects of kombucha‐derived microbial fermentation on the flavor profile of grape fruit pulp based on electronic nose analysis, HPLC , GC‐MS and GC ‐ IMS
1天前
待确认
Effects of kombucha‐derived microbial fermentation on the flavor profile of grape fruit pulp based on electronic nose analysis, HPLC , GC‐MS and GC ‐ IMS
15天前
已完结
Exploring the Relationship of Antioxidant Characteristics and Fatty Acids with Volatile Flavor Compounds (VOCs) by GC-IMS and GC-O-MS in Different Breeds of Pigs
23天前
已完结
Mechanism of Carbon Skeleton Formation of 2,3,5-Trimethylpyrazine via a Conversion Reaction between Methylglyoxal and Glyoxal
23天前
已完结
The effect of H2O on the pyrolysis behavior of cellulose: A reactive molecular dynamic investigation
30天前
已完结
Effects of moisture content on the enolization products formation in glucose–proline Maillard reaction models
30天前
已完结
Experimental study combined with density functional theory and molecular dynamics simulation on the mechanism of glucose alcoholysis reaction
1个月前
已完结
Effects of kombucha‐derived microbial fermentation on the flavor profile of grape fruit pulp based on electronic nose analysis, HPLC , GC‐MS and GC ‐ IMS
1个月前
已完结
Volatile and phenolic profile in Pedro Ximénez sweet wines and mistelas under oxidative conditions
1个月前
已完结
Power ultrasound enhanced the flavor quality of tomato juice
1个月前
已完结
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