Lv51
1230 积分 2025-01-04 加入
Comparative analysis of volatile aromatic compounds from a wide range of pear (PyrusL.) germplasm resources based on HS-SPME with GC–MS
2个月前
已完结
Comparative analysis of volatile aromatic compounds from a wide range of pear (PyrusL.) germplasm resources based on HS-SPME with GC–MS
2个月前
已完结
Determination of bound volatiles in blueberries, raspberries, and grapes with an optimized protocol and a validated SPME-GC/MS method
3个月前
已完结
Glycosidically bound aroma precursors in fruits: A comprehensive review
3个月前
已完结
Integrative multi-omics combined with molecular docking and molecular dynamics simulations elucidates the mechanism driving the transition from green notes to fruity aroma during musang king durian ripening
4个月前
已完结
Recent trends in aroma release and perception during food oral processing: A review
4个月前
已完结
Extra virgin olive oil aroma release after interaction with human saliva from individuals with different body mass index
4个月前
已完结
The role of saliva in aroma release and perception
4个月前
已完结
Recent trends in aroma release and perception during food oral processing: A review
4个月前
已完结
A Human Oral Bacterial β-Glucosidase Involved in Aroma Release from Glycosides
4个月前
已完结
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