Lv11
24 积分 2026-01-21 加入
Impact of kernel size and texture on the in vivo and in vitro aroma compounds of roasted peanut and peanut paste
1小时前
已完结
Electronic nose, HS-GC-IMS, HS-SPME-GC-MS, and deep learning model were used to analyze and predict the changes and contents of VOCs in in-shell walnut kernels under different roasting conditions
1小时前
已完结
Comparative analysis of flavor profiles in Chinese hybrid hazelnut (Corylus heterophylla × Corylus avellana) under different roasting conditions using HS-SPME-GC–MS and UPLC-MS/MS
1小时前
已完结
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