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20 积分 2024-01-21 加入
Chemical constituents and bioactivities of the essential oils of Magnolia biondii flower buds from three provinces in China
7天前
已完结
Aromatic profiles and enantiomeric distributions of volatile compounds during the ripening of Dendropanax dentiger honey
2个月前
已完结
The potential formation mechanism of key volatile compounds in pumpkin seeds performed with different heat processing methods based on Maillard reaction and lipid oxidation
2个月前
已完结
Cynasibirolide A, One New Humulanolide Sesquiterpene from Cynanchum acutum subsp. sibiricum
2个月前
已完结
Roasted fish reaction flavor by plant-based ingredients
2个月前
已完结
Aroma active compounds of honey: Analysis with GC-MS, GC-O, and Molecular Sensory Techniques
3个月前
已完结
Comprehensive investigation on the dynamic changes of volatile metabolites in fresh scent green tea during processing by GC-E-Nose, GC–MS, and GC × GC-TOFMS
3个月前
已完结
Characterization of the flavor profile and dynamic changes in Chinese traditional fish sauce (Yu-lu) based on electronic nose, SPME-GC-MS and HS-GC-IMS
7个月前
已完结
Characterization of the flavor profile and dynamic changes in Chinese traditional fish sauce (Yu-lu) based on electronic nose, SPME-GC-MS and HS-GC-IMS
7个月前
已完结
Foodomics for agroecology: Differentiation of volatile profile in mint (Mentha × gracilis Sole) from permaculture, organic and conventional agricultural systems using HS-SPME/GC–MS
7个月前
已完结
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