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30 积分 2023-12-20 加入
Flavor compounds with high odor activity values (OAV > 1) dominate the aroma of aged Chinese rice wine (Huangjiu) by molecular association
2个月前
已完结
The inhibition mechanisms of pancreatic lipase by apigenin and its anti-obesity mechanisms revealed by using network pharmacology
2个月前
已完结
Revealing the characteristic honey-like aroma formation in honey-scented black tea via molecular sensory analysis
2个月前
已完结
Molecular sensory basis of the smoky aroma in sesame oil elucidated by combining SAFE-GC-O-MS, σ-τ plot, and computational simulations
2个月前
已完结
Quality relationship between smoked and air-dried bacon of Sichuan-Chongqing in China: Free amino acids, volatile compounds, and microbial diversity
2个月前
已完结
The changes of fungal community and flavor substances in Yunnan-style sausages: A comparative analysis of different drying methods
2个月前
已完结
Effects of high-pressure processing and thermal processing on odor-active compounds and sensory attributes of cloudy hawthorn (Crataegus pinnatifida) juice through flavoromics
2个月前
已完结
Characterization of the key aroma compounds in the floral honey-like cup aroma of Fenghuang Dancong oolong tea by application of the sensomics approach
2个月前
已完结
Decoding Qingke's aroma compounds: Flavor contributions, interactions and barley contrast
2个月前
已完结
An alternative model of olfactory quantitative interaction in binary mixtures
3个月前
已完结
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