Lv31
240 积分 2024-02-05 加入
Identification of coffee compounds that suppress bitterness of brew
2小时前
待确认
The masking mechanism of catechin to the sweet taste of phloridzin
28天前
已完结
Study on quality control methods and pharmacodynamic material basis of different specifications of Corydalis Rhizoma produced in Zhejiang Province
6个月前
已完结
Investigation of the multiple taste enhancement properties of N-succinyl-amino acids and their relationship to chemical structure using dynamic sensory techniques
7个月前
已完结
Unraveling the chemosensory characteristics dependence of sauce-flavor baijiu on regionality using descriptive sensory analysis and quantitative targeted flavoromics
10个月前
已完结
Research on rapid quality identification method of Panax notoginseng powder based on artificial intelligence sensory technology and multi-source information fusion technology
11个月前
已完结
Quality consistency evaluation of chemical composition and pharmacology of Shaoyao‐Gancao decoction dispensing granules and traditional decoction
11个月前
已完结
Integrating chemical similarity and bioequivalence: an overall evaluation of the quality consistency of traditional decoction and dispensing granule decoction of Amomum villosum
11个月前
已完结
Quality assessment of royal jelly based on physicochemical properties and flavor profiles using HS-SPME-GC/MS combined with electronic nose and electronic tongue analyses
11个月前
已完结
皖公网安备34019202002308
