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60 积分 2024-05-18 加入
Comparison of Aroma Trait of the White-Fleshed Peach ‘Hu Jing Mi Lu’ and the Yellow-Fleshed Peach ‘Jin Yuan’ Based on Odor Activity Value and Odor Characteristics
1个月前
已完结
Analysis of volatile compounds and metabolic mechanisms of stony hard peach after ethylene treatment
1个月前
已完结
Investigation of sugars, organic acids, phenolic compounds, antioxidant activity and the aroma fingerprint of small white apricots grown in Xinjiang
2个月前
已完结
Formation of key aroma-active and off-flavor components in concentrated peach puree
3个月前
已完结
High intensity pulsed electric fields or thermal treatments effects on the amino acid profile of a fruit juice-soymilk beverage during refrigeration storage
6个月前
已完结
Differences in free amino acid profile of non-thermally treated tomato and strawberry juices
6个月前
已完结
Non-enzymatic browning in peach puree during heating
6个月前
已完结
Formation of key aroma-active and off-flavor components in concentrated peach puree
6个月前
已完结
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