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20 积分 2022-07-15 加入
Effects 之 two cooking methods on the taste components 之 Sanhuang chicken and Black-bone silky fowl meat
4小时前
已完结
茶叶中游离氨基酸分析方法的研究进展
4小时前
待确认
Flavor characteristics and metabolomics of sweet rice wine fermented with different non-Saccharomyces yeasts
14天前
已完结
Machine learning and flavoromics-based research strategies for determining the characteristic flavor of food: A review
14天前
已完结
Impact of heat treatment on the flavor stability of Longjing green tea beverages: Metabolomic insights and sensory correlations
29天前
已完结
Food flavor analysis 4.0: A cross-domain application of machine learning
1个月前
已完结
Flavor evolution of unsweetened green tea beverage during actual storage: Insights from multi-omics analysis
1个月前
已完结
Demystifying food flavor: Flavor data interpretation through machine learning
1个月前
已完结
An efficient methodology for modeling to predict wine aroma expression based on quantitative data of volatile compounds: A case study of oak barrel-aged red wines
1个月前
已完结
GC-O-MS technique and its applications in food flavor analysis
1个月前
已完结
Learning by Doing: Educational Tourism at Mount Danxiashan
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