Lv2
200 积分 2024-08-26 加入
Interactions between Polyphenols and Volatile Compounds in Wine: A Literature Review on Physicochemical and Sensory Insights
10天前
已完结
Exploring key aroma differences of three Fenghuang Dancong oolong teas and their perception interactions with caffeine via sensomics approach
21天前
已完结
Parameter sensitivity and transferability for simulating ET and GPP of Dryland ecosystems across a climate gradient
23天前
已完结
The implication of phenolic acid matrix effect on the volatility of ethyl acetate in alcohol-free wine model: Investigations with experimental and theoretical methods
23天前
已完结
Inclusion complexes of β-cyclodextrin with isomeric ester aroma compounds: Preparation, characterization, mechanism study, and controlled release
23天前
已完结
Spectroscopy reveals that ethyl esters interact with proteins in wine
23天前
已关闭
Spectroscopy reveals that ethyl esters interact with proteins in wine
23天前
已关闭
Influence of the texture of gelatin gels and pectin gels on strawberry flavour release and perception
23天前
已完结
Preparation, characterization and in vitro hypoglycemic activity of banana condensed tannin–inulin conjugate
23天前
已完结
Effects of non-covalent interactions between pectin and volatile compounds on the flavor release of tomato paste
23天前
已完结
皖公网安备34019202002308
