Lv2
160 积分 2025-07-20 加入
Improvement of warmed-over flavor of bowl-steamed Tan lamb by flavonoids from the leaves of Lycium barbarum: using oxidation and flavor indicators for evaluation
5天前
已完结
Cross-feeding-based rational design of a probiotic combination of Bacterides xylanisolvens and Clostridium butyricum therapy for metabolic diseases
13天前
已完结
How to evaluate methods used in chemical laboratories in terms of the total chemical risk? – a ChlorTox Scale
28天前
已完结
Tea aroma formation
1个月前
已完结
Changes of volatile compounds and odor profiles in Wuyi rock tea during processing
1个月前
已完结
Discrimination of teas with different degrees of fermentation by SPME–GC analysis of the characteristic volatile flavour compounds
1个月前
已完结
Characterization of the Key Aroma Compounds in the Beverage Prepared from Darjeeling Black Tea: Quantitative Differences between Tea Leaves and Infusion
1个月前
已完结
Comprehensive investigation on the dynamic changes of volatile metabolites in fresh scent green tea during processing by GC-E-Nose, GC–MS, and GC × GC-TOFMS
1个月前
已完结
Characterizing and decoding the dynamic alterations of volatile organic compounds and non-volatile metabolites of dark tea by solid-state fermentation with Penicillium polonicum based on GC–MS, GC-IMS, HPLC, E-nose and E-tongue
1个月前
已完结
Aroma Formation and Dynamic Changes during Sichuan Black Tea Processing by GC–MS-Based Metabolomics
1个月前
已完结
皖公网安备34019202002308
