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218 积分 2023-11-20 加入
Barrel Aging Gins: A Chemical and Kinetic Analysis of Flavor and Color Development
9小时前
待确认
Analysis of the Flavor Code of Newly Cultivated Excellent Apple Varieties in China Using the Sensomics
28天前
已完结
Interactive Copigmentation in Multicopigment Systems: Mechanistic Insights from Thermodynamics and Molecular Simulation
1个月前
已完结
Sweet Aroma Synergistic Enhancement Mechanism of β-Damascenone in Dry Red Wine
2个月前
已完结
In Situ Oral Metabolism Analysis of Astringent Compounds in Tea by Paper Spray Mass Spectrometry, Electrospray Mass Spectrometry, Turbidimetry, and Sensory Evaluation
3个月前
已完结
Current Progress of Natural Product Export by Yeast
6个月前
已完结
Protein-Binding Affinity of Leucaena Condensed Tannins of Differing Molecular Weights
6个月前
已完结
NMR-Based Studies on Odorant Polymer Interactions and the Influence on the Aroma Perception of Red Wine
6个月前
已完结
Identification and Quantitation of Taste-Active Compounds in Dried Scallops by Combined Application of the Sensomics and a Quantitative NMR Approach
8个月前
已完结
Hydrolyzable Tannin Enhances Aroma Retention in Synthetic Non-Alcoholic Wine: Mechanistic Insights from Gc-Ms, Sensory, and Thermodynamic Analyses
1年前
已关闭
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