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Characterization of the Aroma-Active Compounds in Different Infant Formula Using Gas Chromatography-Mass Spectrometry (Gc-Ms） And Odor Activity Value
7天前
已关闭
Characterization of the aroma profiles of oolong tea made from three tea cultivars by both GC–MS and GC-IMS
7天前
已完结
Characterization of key aroma compounds in flat peach juice based on gas chromatography-mass spectrometry-olfactometry (GC-MS-O), odor activity value (OAV), aroma recombination, and omission experiments
7天前
已完结
Flavoromics integrated with machine learning to elucidate key aroma compounds in aroma-directed chili peppers and predict sensory quality
8天前
已完结
Characterization of flavor quality deterioration of postharvest Chinese bayberry (Myrica rubra cv. Dongkui) at different storage temperatures
9天前
已完结
Quality and flavor evolution of infant formula during simulated secondary shelf-life storage: Focus on volatile compounds at different storage temperatures
13天前
已完结
Changes in flavor of fragrant rice during storage under different conditions
13天前
已完结
Multi-omics insights into the formation mechanism of aging quality in white tea (Bai Mudan) during storage: Integrating sensory evaluation, volatilomics, metabolomics, and metagenomics
13天前
已完结
Flavor evolution of Pu-erh tea (ripe tea): Quantitative characterization of volatile dynamics during natural aging
13天前
已完结
Quality and flavor evolution of infant formula during simulated secondary shelf-life storage: Focus on volatile compounds at different storage temperatures
16天前
已完结
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