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65 积分 2021-07-20 加入
Combining with E-nose, GC-MS, GC-IMS and chemometrics to explore volatile characteristics during the different stages of Zanthoxylum bungeanum maxim fruits
1小时前
已完结
Sensory Lexicon Development Using Trained Panelists in Thailand and the U.S.A.: Soy Sauce
3个月前
已完结
Effects of aroma enhancement fermentation of Zygosaccharomyces rouxii ZR21 and Debaryomyces hansenii DH06 on the sensory properties and consumer liking of Yongchuan douchi
8个月前
已完结
Sensory Evaluation Practices
9个月前
已完结
Characterization and comparison of microbial community of different typical Chinese liquor Daqus by PCR-DGGE
9个月前
已完结
Isolation and Identification of High-Yield Ethyl Acetate-Producing Yeast from Gujinggong Daqu and Its Fermentation Characteristics
9个月前
已完结
Cold Brew Coffee: Consumer Acceptability and Characterization Using the Check-All-That-Apply (CATA) Method
1年前
已完结
Comparison of Quantitative Descriptive Analysis to the Napping methodology with and without product training
1年前
已完结
Comparison of consumer-based methodologies for optimizing the development of new products: A case study with probiotic chocolate flavored milk
2年前
已完结
Optimizing Network Transfers for Data Analytic Jobs Across Geo-Distributed Datacenters
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