Lv11
60 积分 2024-12-21 加入
Signature-Discovery Approach for Sample Matching of a Nerve-Agent Precursor Using Liquid Chromatography−Mass Spectrometry, XCMS, and Chemometrics
1小时前
已完结
Low molecular weight peptides in tauco, a fermented soy product, associated to umami taste through peptidomics‐sensomics approach
7天前
已完结
Characterization and Discrimination of Key Aroma Compounds in Pre- and Postrigor Roasted Mutton by GC-O-MS, GC E-Nose and Aroma Recombination Experiments
14天前
已完结
Elucidation of the Impact of Steaming on the Key Odorants of Jinhua Dry-Cured Ham Using the Sensomics Approach
18天前
已完结
Upcycling of Soy Whey with Ischnoderma benzoinum toward Production of Bioflavors and Mycoprotein
20天前
已完结
Metabolic cooperation and spatiotemporal niche partitioning in a kefir microbial community
2个月前
已完结
Characterization and discrimination of chilli peppers based on multi-element and non-targeted metabolomics analysis
3个月前
已完结
Effect of different genotypes on the fruit volatile profiles, flavonoid composition and antioxidant activities of chilli peppers
3个月前
已完结
Synthetic microbial communities: Novel strategies to enhance the quality of traditional fermented foods
3个月前
已完结
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