Lv31
230 积分 2024-12-25 加入
Reducing the microcapsule diameter by micro-emulsion to improve the insecticidal activity ofBacillus thuringiensisencapsulated formulations
11小时前
待确认
Assessment of Genetic Diversity and Construction of Core Germplasm in Populations of Acorus tatarinowii Based on SNP Markers
1个月前
已完结
Identification of characteristic aroma volatiles of Ningxia goji berries (Lycium barbarum L.) and their developmental changes
2个月前
已完结
Formation and conversion of flavour related compounds of thermal cooked Ruditapes philippinarum soup
2个月前
已完结
Nε -(carboxymethyl)lysine and Nε -(carboxyethyl)lysine in tea and the factors affecting their formation
2个月前
已完结
The characteristic of the key aroma‐active components in white tea using GC‐TOF‐MS and GC‐olfactometry combined with sensory‐directed flavor analysis
2个月前
已完结
Tea aroma formation
2个月前
已完结
Formation of advanced glycation end-products and α-dicarbonyl compounds through Maillard reaction: Solutions from natural polyphenols
4个月前
已完结
A survey of the occurrence of α-dicarbonyl compounds and 5-hydroxymethylfurfural in dried fruits, fruit juices, puree and concentrates
4个月前
已完结
Analysis of heterocyclic aromatic amines in wine by high-performance liquid chromatography–electrospray tandem mass spectrometry
4个月前
已完结
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