Lv43
636 积分 2025-07-20 加入
The potential of glucosidase and glucose oxidase for aroma improvement in concentrated peach puree based on volatilomics and metabolomics
5天前
已完结
Fat sensory cues in early life program central response to food and obesity
5天前
已完结
Mechanism of key volatiles in osmanthus scented green tea on the improvement of its aroma and taste quality
7天前
已完结
Novel insights into the impact of pectin structure on key aroma components of peaches
8天前
已完结
Bidirectional improvement in characteristic aroma and anti-digestibility of taro puree via precise addition
12天前
已完结
Valeric acid from oral microbiome suppresses esophageal cancer growth by disrupting eEF1A1 -mediated translational output
20天前
已完结
Sensoromic-based decoding of key aroma and exploration of perceptual interactions of binary aroma in sweet floral flavored black tea
21天前
已完结
Revealing the characteristic honey-like aroma formation in honey-scented black tea via molecular sensory analysis
26天前
已完结
Integrative pathway-based metabolomics and statistical correlation unravel key flavor formation in pecans
28天前
已完结
Sensomics-assisted analysis unravels the formation of the Fungus Aroma of Fu Brick Tea
1个月前
已完结
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