Lv3
310 积分 2022-11-14 加入
Chemical Composition and Flavor Characteristics of Cider Fermented with Saccharomyces cerevisiae and Non- Saccharomyces cerevisiae
1年前
已完结
Evaluation of dynamic changes and formation regularity in volatile flavor compounds in Citrus reticulata‘chachi’ peel at different collection periods using gas chromatography-ion mobility spectrometry
2年前
已完结
Characterization and discrimination of two varieties of eggplants using multi-element and metabolomics profiles coupled with chemometrics analysis
2年前
已完结
Monitoring Changes in the Volatile Compounds of Tea Made from Summer Tea Leaves by GC-IMS and HS-SPME-GC-MS
2年前
已关闭
Effects of thermal and nonthermal processing techniques on aroma compounds in fruit juices: A meta‐analysis
2年前
已完结
Unraveling the Thermal Oxidation Products and Peroxidation Mechanisms of Different Chemical Structures of Lipids: An Example of Molecules Containing Oleic Acid
2年前
已完结
Characterization of the aroma profiles of oolong tea made from three tea cultivars by both GC–MS and GC-IMS
2年前
已完结
Flavour analysis of different varieties of camellia seed oil and the effect of the refining process on flavour substances
2年前
已完结
Impact of cooking on the sensory perception and volatile compounds of Takifugu rubripes
2年前
已完结
HS-GC-IMS detection of volatile organic compounds in cistanche powders under different treatment methods
2年前
已完结
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