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yaya
Lv5
6
1550 积分
2024-01-04 加入
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Characterization of key aroma compounds in soy sauce flavor baijiu by molecular sensory science combined with aroma active compounds reverse verification method
17天前
已完结
Unraveling the core microorganisms and metabolic pathways related to off-flavor compounds formation during Jiang-flavor Baijiu fermentation
17天前
已完结
Different stages of flavor variations among canned Antarctic krill (Euphausia superba): Based on GC-IMS and PLS-DA
19天前
已完结
Mechanism of salt effect on flavor formation in lightly-salted large yellow croaker by integrated multiple intelligent sensory and untargeted lipidomics analyses
20天前
已完结
Evolution of volatile compounds of baked dried tofu during catalytic infrared baking process and their correlation with relevant physicochemical properties
20天前
已完结
Research progress of fishy odor in aquatic products: From substance identification, formation mechanism, to elimination pathway
20天前
已完结
Flavor formation of tilapia byproduct hydrolysates in Maillard reaction
20天前
已完结
Flavour analysis of different varieties of camellia seed oil and the effect of the refining process on flavour substances
1个月前
已完结
Discovering the volatilome fingerprint of selected traditional Cuban wines elaborated with native grapes, tropical fruits, and rice using DHS–TD–GC–MS
1个月前
已完结
Characterization of the key aroma compounds in Laoshan green teas by application of odour activity value (OAV), gas chromatography-mass spectrometry-olfactometry (GC-MS-O) and comprehensive two-dimensional gas chromatography mass spectrometry (GC × GC-qMS)
1个月前
已完结
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