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2740 积分 2022-02-21 加入
Relationships between Volatile Production, Fruit Quality, and Sensory Evaluation in Granny Smith Apples Stored in Different Controlled-Atmosphere Treatments by Means of Multivariate Analysis
8天前
已完结
Relationships between volatile compounds and sensory characteristics in virgin olive oil by analytical and chemometric approaches
8天前
已完结
Sensory evaluation, physicochemical properties and aroma-active profiles in a diverse collection of Chinese bayberry (Myrica rubra) cultivars
8天前
已完结
Analysis, occurrence, and potential sensory significance of tropical fruit aroma thiols, 3-mercaptohexanol and 4-methyl-4-mercapto-2-pentanone, in Chinese Baijiu
8天前
已完结
Evaluation of the chemical, sensory and volatile composition of sapota-do-Solimões pulp at different ripening stages
8天前
已完结
Application of Sensory Evaluation, HS‐SPME GC‐MS, E‐Nose, and E‐Tongue for Quality Detection in Citrus Fruits
8天前
已完结
Transcriptome and metabolome analyses of sugar and organic acid metabolism in Ponkan (Citrus reticulata) fruit during fruit maturation
8天前
已完结
Fruit sugar and organic acid were significantly related to fruit Mg of six citrus cultivars
8天前
已完结
CmMYC2–CmMYBML1 module orchestrates the resistance to herbivory by synchronously regulating the trichome development and constitutive terpene biosynthesis in Chrysanthemum
1个月前
已完结
The influence of ATP treatment on energy dissipation system in postharvest longan fruit during senescence
4个月前
已完结
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