Lv11
30 积分 2024-09-07 加入
Evaluating the influence of high-temperature sterilization and pasteurization on volatile organic compounds in tomato stewed beef brisket: An analysis using gas chromatography-ion mobility spectrometry and multivariate statistical visualization
6小时前
已完结
Effects of different cooking methods on volatile flavor compounds in garlic
6小时前
已完结
Comparative study of volatile flavor compounds in green onion (Allium fistulosum L.) processed with different cooking methods
6小时前
已完结
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2个月前
已完结
Investigation of the quality of rapeseed oil derived from different varieties and growth periods based on GC-IMS technique
3个月前
已完结
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