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46 积分 2023-03-15 加入
Sensory and flavor profiling of lotus rhizome pork rib soup: Identification of optimal cultivars using HS-SPME-GC/MS, E-nose, and E-tongue analyses
14天前
已完结
Characterizing and decoding the dynamic alterations of volatile organic compounds and non-volatile metabolites of dark tea by solid-state fermentation with Penicillium polonicum based on GC–MS, GC-IMS, HPLC, E-nose and E-tongue
14天前
已完结
Characterization and molecular docking study of taste peptides from chicken soup by sensory analysis combined with nano-LC-Q-TOF-MS/MS
14天前
已完结
Characterization of volatile compounds and identification of key aroma compounds in different aroma types of Rougui Wuyi rock tea
14天前
已完结
Characterization and decoding of volatile organic compounds in Moso bamboo shoots (Phyllostachys edulis L.) at different growth stages: A combined analysis by HS-GC-IMS, HS-SPME-GC‐MS, E-nose, and molecular docking
16天前
已完结
GC–IMS and GC–MS Combined With Multivariate Analysis for Objective Evaluation of Flavor Quality Differences Among Lotus Root Varieties
19天前
已完结
GC-IMS and GC-MS Combined With Multivariate Analysis for Objective Evaluation of Flavor Quality Differences Among Lotus Root Varieties
19天前
已关闭
Genome-wide identification of CYP90 family and functional analysis of NnCYP90B1 on rhizome enlargement in lotus
20天前
已关闭
Multi-omics analysis reveals regulation of rhizome swelling in Nelumbo nucifera
27天前
已完结
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