Lv4
460 积分 2024-12-20 加入
气相色谱-质谱-嗅觉分析、顶空-气相色谱-离子迁移谱表征酱油中关键香气物质、气味活度值、香气重组和遗漏分析
5天前
已关闭
气相色谱电子鼻、气相色谱-离子迁移谱、气味活性值分析表征不同香气类型红茶的关键香气成分
5天前
已完结
Process optimization of chili flavor beef tallow and analysis of its volatile compounds by GC-IMS
13天前
已完结
用蛋白酶预处理棕榈仁可改善棕榈仁油的挥发性风味化合物
1个月前
已完结
Recent progress in food flavor analysis using gas chromatography–ion mobility spectrometry (GC–IMS)
3个月前
已完结
Process optimization of chili flavor beef tallow and analysis of its volatile compounds by GC-IMS
3个月前
已完结
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