Lv11
100 积分 2024-07-19 加入
Universal Strategy for Regulating Protein‐Based High Internal Phase Emulsions as 3D Printing Materials
14天前
已完结
Comparison of flavor profiles of Cantonese soy sauces obtained at different fermentation stages
18天前
已完结
Comprehensive determination of fatty acids in real samples without derivatization by DMU-SPME-GC methods
28天前
已完结
Characterization of the Aroma-Active Compounds in Banana (Musa AAA Red green) and Their Contributions to the Enhancement of Sweetness Perception
1个月前
已完结
Identification, quantitation and organoleptic contributions of furan compounds in brandy
1个月前
已完结
Flavor compounds of traditional fermented bean condiments: Classes, synthesis, and factors involved in flavor formation
1个月前
已完结
Influence of spatial and temporal diversity and succession of microbial communities on physicochemical properties and flavor substances of soy sauce
1个月前
已完结
Characterization of the key aroma compounds in three world-famous black teas
1个月前
已完结
Decoding the Specific Roasty Aroma Wuyi Rock Tea (Camellia sinensis: Dahongpao) by the Sensomics Approach
1个月前
已完结
Characterization of the key aroma compounds in soy sauce by gas chromatography-mass spectrometry-olfactometry, headspace-gas chromatography-ion mobility spectrometry, odor activity value, and aroma recombination and omission analysis
1个月前
已完结
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