Lv1
20 积分 2024-10-19 加入
Dynamic evolution of characteristic flavor molecules in Yunnan arabica coffee during roasting revealed with a multi-omics framework
2个月前
已完结
Dynamic evolution of characteristic flavor molecules in Yunnan arabica coffee during roasting revealed with a multi-omics framework
2个月前
已完结
Investigation on sweaty off-flavors in small mill sesame oil and its formation mechanism via molecular sensory science, preparative gas chromatography, and microbiomics
5个月前
已完结
Identification of characteristic volatiles and metabolomic pathways during the fermentation of red grapefruit by Monascus purpureus using HS-SPME-GC–MS and metabolomics
11个月前
已完结
Mechanisms of off-flavor formation in thermally sterilized strawberry juices: Insights from GC-IMS, multivariate statistics, and sensomics
1年前
已完结
Revealing flavor improvement in whey-based cold brew coffee: characteristic flavor compounds and formation mechanisms
1年前
已完结
Enrichment of gamma-aminobutyric acid in foods: From conventional methods to innovative technologies
1年前
已完结
GABA (γ-aminobutyric acid) enrichment and detection methods in cereals: Unlocking sustainable health benefits
1年前
已完结
Unraveling the Impact of Coffee Fermentation: Interactions among Processing Variables and Their Effects on Sensory Quality
1年前
已完结
皖公网安备34019202002308
