Lv3
218 积分 2024-09-24 加入
Effect of sous vide cooking treatment on the quality, structural properties and flavor profile of duck meat
18小时前
已关闭
Assessment of centesimal composition, minerals, amino acids and antioxidant activity of ten cultivars of sweet potato for promoting industrial application as steamed slices
17天前
已完结
Geographical origin traceability of Keemun black tea based on its non-volatile composition combined with chemometrics
18天前
已关闭
Keemun black tea: Tracing its narrow-geographic origins using comprehensive elemental fingerprinting and chemometrics
22天前
已完结
Using stable isotope signatures to delineate the geographic point-of-origin of Keemun black tea
22天前
已完结
Geographical origin traceability of Keemun black tea based on its non‐volatile composition combined with chemometrics
25天前
已完结
Study on dynamic changes in characteristic volatile compounds uncovers aroma development of Hainan Dayezhong (Camellia sinensis var. assamica) black tea
30天前
已完结
Comparative evaluation of physical and chemical properties, nutritional components and volatile substances of 24 chestnut varieties in Yanshan area
30天前
已完结
Chloroplast Genome Sequence Variations and Development of Polymorphic Markers in Coffea arabica
1个月前
已完结
Extraction and characterization of polysaccharides from Schisandra sphenanthera fruit by Lactobacillus plantarum CICC 23121-assisted fermentation
2个月前
已完结
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