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40 积分 2025-09-15 加入
Effects of heat treatment on the profile of volatile flavor components in bamboo shoots
25天前
已完结
Metabolomic investigation of flavor and metabolite evolutions in the submerged fermentation of miiuy croaker (Miichthys miiuy) surimi induced by Monascus purpureus
1个月前
已完结
Application of rice wine lees in enhancing beef jerky quality: synergistic improvement of microbial community succession, flavor characteristics and texture
1个月前
已关闭
Characterization of key aroma-active compounds in Chinese steamed breads by sensory-directed aroma analysis
1个月前
已完结
Flavor characterization of Chenxiang-type baijiu-Daoguang nianwu aged in wooden Jiuhai with different vintages integrating GC-E-nose, GC-IMS, GC-MS-O, ROAV and chemometrics approaches
1个月前
已完结
Comparative analysis of drying methods on the flavor and quality attributes of ginger (Zingiber officinale) using HS-GC-IMS and E-nose
1个月前
已完结
Effects of different sterilization treatments on the quality and flavor profile of prune puree characterized by E-nose, E-tongue, GC–MS, and GC-IMS
1个月前
已完结
Decoding the flavor profile of Chinese Lingzhi (Ganoderma lucidum) using a sensomics approach
1个月前
已完结
Effects of heat treatment on the profile of volatile flavor components in bamboo shoots
1个月前
已关闭
Analysis of metabolites of coix seed fermented by Monascus purpureus
2个月前
已完结
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