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Ultrasonic treatment maintains the flavor of the melon juice
19小时前
已完结
Retention and stability of bioactive compounds in functional peach beverage using pasteurization, microwave and ultrasound technologies
4个月前
已完结
A novel strategy for discriminating different cultivation and screening odor and taste flavor compounds in Xinhui tangerine peel using E-nose, E-tongue, and chemometrics
4个月前
已完结
Characterization and Discrimination of Volatile Compounds in Honeysuckle From Different Plots Using E‐Tongue, E‐Nose, GC‐IMS, and HS‐SPME‐GC–MS Combined With Random Forest Algorithm
4个月前
已完结
Characterization of aroma profiles in flat peach juice post-thermal sterilization: Insights from comprehensive two-dimensional GC with time-of-flight mass spectrometry (GC×GC-TOF-MS), sensory analysis, and chemometric approaches
4个月前
已完结
Enzymatic Preparation, Identification by Transmembrane Channel-like 4 (TMC4) Protein, and Bioinformatics Analysis of New Salty Peptides from Soybean Protein Isolate
6个月前
已完结
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