Lv31
290 积分 2024-08-10 加入
Characterization of the Key Aroma Compounds in Soy Sauce Using Approaches of Molecular Sensory Science
4小时前
待确认
Characterization of key aroma compounds in pixian broad bean paste through the molecular sensory science technique
4小时前
已完结
Base‐Free Conditions for Rhodium‐Catalyzed Asymmetric Arylation To Produce Stereochemically Labile α‐Aryl Ketones
2个月前
已完结
Changes in antioxidative metabolism accompanying pitting development in stored blueberry fruit
7个月前
已完结
Possible involvement of hydrogen peroxide in the development of resistance mechanisms in ‘Golden Delicious’ apple fruit
7个月前
已完结
The role of active oxygen metabolism in hydrogen peroxide-induced pericarp browning of harvested longan fruit
7个月前
已完结
The role of salicylic acid in postharvest ripening of kiwifruit
7个月前
已完结
Hydrogen Peroxide from Traditional Sanitizer to Promising Disinfection Agent in Food Industry
7个月前
已完结
Different regulatory mechanisms of plant hormones in the ripening of climacteric and non-climacteric fruits: a review
7个月前
已完结
Eco-friendly managements and molecular mechanisms for improving postharvest quality and extending shelf life of kiwifruit: A review
7个月前
已完结
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