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Sango
Lv1
10 积分
2023-09-20 加入
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Characterization of volatile composition, aroma-active compounds and phenolic profile of Qingxin oolong tea with different roasting degrees
2天前
已完结
Influence of Roasting on the Antioxidant Activity and HMF Formation of a Cocoa Bean Model Systems
4天前
已完结
Discovery of Polyhydroxyalkyl Pyrazine Generation upon Coffee Roasting by In-Bean Labeling Experiments
4天前
已完结
Contribution of theanine to the temperature-induced changes in aroma profile of Wuyi rock tea
6天前
已完结
Formation of Volatile Heterocyclic Compounds and Open-Chain Amides of Theanine in Model Systems with Glucose, Tea Leaves, and Tea Extract under Tea-Roasting Conditions
6天前
已完结
Study on the Role of Precursors in Coffee Flavor Formation Using In-Bean Experiments
6天前
已完结
Aroma-active compounds related to Maillard reaction during roasting in Wuyi Rock tea
6天前
已完结
Influence of Pyrolytic and Aqueous-Phase Reactions on the Mechanism of Formation of Maillard Products
23天前
已完结
Origin of Carbohydrate Degradation Products in l-Alanine/d-[13C]Glucose Model Systems
23天前
已完结
Biofluids Metabolic Profiling Based on PS@Fe3O4–NH2 Magnetic Beads-Assisted LDI-MS for Liver Cancer Screening
4个月前
已完结
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文章名称填写错误【积分已退回】
4个月前
不需要了【积分已退回】
6个月前
缺页,并非全文
1年前
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