Lv4
660 积分 2025-10-10 加入
Influence of varied processing methods on the antioxidant capacity, antibacterial activity, and bioavailability of Iranian black, oolong, and green leafy teas
2个月前
已完结
Recent progress in food flavor analysis using gas chromatography–ion mobility spectrometry (GC–IMS)
4个月前
已完结
Untargeted metabolomics and quantification analysis reveal the shift of chemical constituents between instant dark teas individually liquid-state fermented by Aspergillus cristatus, Aspergillus niger, and Aspergillus tubingensis
6个月前
已关闭
Unraveling the flavor formation process of mellow and thick-type ripened Pu-erh tea through non-targeted metabolomics and metagenomics
6个月前
已完结
Novel "all-in-one" multifunctional gelatin-based film for beef freshness maintaining and monitoring
6个月前
已完结
Influence of the injection technique and the column system on gas chromatographic determination of polybrominated diphenyl ethers
6个月前
已完结
Analysis of volatile flavor compounds of green wheat under different treatments by GC‐MS and GC‐IMS
8个月前
已完结
Novel insight into the evolution of volatile compounds during dynamic freeze-drying of Ziziphus jujuba cv. Huizao based on GC–MS combined with multivariate data analysis
8个月前
已完结
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