Lv11
20 积分 2024-06-11 加入
Characterization of the Key Odorants in Chinese Zhima Aroma-Type Baijiu by Gas Chromatography–Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Studies
3小时前
已完结
Revisiting the recent applications of nanofiltration in food processing industries: Progress and prognosis
1个月前
已完结
Transport of Amino Acids in Soy Sauce Desalination Process by Electrodialysis
1个月前
已完结
Soy sauce desalting by electrodialysis
1个月前
已完结
Bubble‐driven solid‐phase microextraction for the rapid determination of potassium sorbate in oyster sauce by HPLC‐DAD
2个月前
已完结
Synergistic effect of residual sugar on freeze–thaw stability of high internal phase emulsions using glycosylated cod protein as interface stabilizer
2个月前
已完结
Highly Effective Nobiletin–MPN in Yeast Microcapsules for Targeted Modulation of Oxidative Stress, NLRP3 Inflammasome Activation, and Immune Responses in Ulcerative Colitis
2个月前
已完结
Universal Strategy for Regulating Protein‐Based High Internal Phase Emulsions as 3D Printing Materials
2个月前
已完结
Quantification of prominent volatile compounds responsible for muskmelon and watermelon aroma by purge and trap extraction followed by gas chromatography–mass spectrometry determination
4个月前
已完结
Comparison of the sensitivity of different aroma extraction techniques in combination with gas chromatography–mass spectrometry to detect minor aroma compounds in wine
5个月前
已完结
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