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30 积分 2022-07-15 加入
A High-Performance Liquid Chromatographic Method for Simultaneous Determination of 21 Free Amino Acids in Tea
2个月前
已完结
The correction of thermodynamic data published in Journal of Hazardous Materials 461 (2024) 132464
2个月前
已完结
Thearubigins: Formation, structure, health benefit and sensory property
3个月前
已完结
Perceptual interaction of aroma compounds and their effects on the enhancement of flavor quality in foods: a review
3个月前
已完结
Application of encapsulated flavors in food products; opportunities and challenges
3个月前
已完结
Recent advances in analytical approaches for aroma interaction of fermented foods: A review
3个月前
已完结
Artificial intelligence and food flavor: How AI models are shaping the future and revolutionary technologies for flavor food development
3个月前
已完结
Simultaneous quantification of six major active saponins of Panax notoginseng by high-performance liquid chromatography-UV method
4个月前
已完结
Systematic development of a group quantification method using evaporative light scattering detector for relative quantification of ginsenosides in ginseng products
4个月前
已完结
Differential scanning calorimetric analysis of palm oil, palm oil based products and coconut oil: effects of scanning rate variation
6个月前
已完结
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