Lv11
50 积分 2022-08-04 加入
Using volatile compounds for the identification of coffee adulterants: marker compounds and non-targeted analysis
2小时前
待确认
The volatile organic compounds generated from the Maillard reaction between L‐ascorbic acid and L‐cysteine in hot compressed water
1个月前
已完结
Research advances in technologies and mechanisms to regulate vinegar flavor
1个月前
已完结
Influence of food microstructure on flavor interactions
2个月前
已完结
Odor and taste characteristics, transduction mechanism, and perceptual interaction in fermented foods: a review
4个月前
已完结
Impact of 4-alkyl branched-chain fatty acids on goaty-odor olfactory perception and their perceptual interactions in Yunnan goat milk cake
5个月前
已完结
Configurations and Sensory Properties of the Stereoisomers of 2,6-Dimethyl-4-propyl-1,3-oxathiane and 2,4-Dimethyl-6-propyl-1,3-oxathiane
5个月前
已完结
Analysis of Varietal Thiols in Sauvignon Blanc Wines—Optimization of a Solid-Phase Extraction Gas Chromatography Tandem Mass Spectrometry Method
5个月前
已完结
Engineering volatile thiol formation in yeast
5个月前
已完结
Identification, Quantitation, and Sensory Evaluation of Thiols in Bordeaux Red Wine with Characteristic Aging Bouquet
5个月前
已完结
皖公网安备34019202002308
