Lv1
26 积分 2024-11-12 加入
Construction of aroma association network of cooked rice based on gas chromatography–mass spectrometry (GC–MS) and sensory analysis
22天前
已完结
Ethyl Pyrrole-2-Carboxylate
2个月前
已关闭
Formation ofpyrrolidines and piperidines on heating L-proline with reducing sugars
3个月前
已完结
Small-Scale Procedure for Acid-Catalyzed Ketal Formation
4个月前
已完结
Study on the Interaction between Polyol Glycerol and Flavor Compounds of Baijiu: A New Perspective of Influencing Factors of Baijiu Flavor
4个月前
已完结
Study on the evaluation method of cigarette astringency in the simulated oral environment
4个月前
已完结
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