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2022-04-17 加入
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The effect of extraction methods on the components and quality of Camellia oleifera oil: Focusing on the flavor and lipidomics
2天前
已完结
Comparative study of volatile flavor compounds in green onion (Allium fistulosum L.) processed with different cooking methods
4天前
已完结
The dynamic change of flavor characteristics in Pacific oyster (Crassostrea gigas) during depuration uncovered by mass spectrometry-based metabolomics combined with gas chromatography-ion mobility spectrometry (GC-IMS)
5天前
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Differentiating enantiomers by directional rotation of ions in a mass spectrometer
6天前
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Dual functional roles of nutritional additives in nutritional fortification and safety of thermally processed food: Potential, limitations, and perspectives
15天前
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Dual functional roles of nutritional additives in nutritional fortification and safety of thermally processed food: Potential, limitations, and perspectives
15天前
已关闭
Combined of plasma-activated water and dielectric barrier discharge atmospheric cold plasma treatment improves the characteristic flavor of Asian sea bass (Lates calcarifer) through facilitating lipid oxidation
15天前
已完结
The role of glutathione in stabilizing aromatic volatile organic compounds in Rougui Oolong tea: A comprehensive study from content to mechanisms
15天前
已完结
Exploring the Effect of Milk Fat on Fermented Milk Flavor Based on Gas Chromatography–Ion Mobility Spectrometry (GC-IMS) and Multivariate Statistical Analysis
16天前
已完结
Multifaceted analysis of the effects of roasting conditions on the flavor of fragrant Camellia oleifera Abel. seed oil
16天前
已完结
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