SciHub
文献互助
期刊查询
一搜即达
科研导航
即时热点
交流社区
登录
注册
发布
文献
求助
首页
我的求助
捐赠本站
酷酷含羞草
Lv1
1
20 积分
2023-07-17 加入
最近求助
最近应助
互助留言
The unique aroma of ripened Pu-erh tea, Liupao tea and Tietban tea: Associated post-fermentation condition and dominant microorganism with key aroma-active compound
6小时前
待确认
A systemic review on Liubao tea: A time‐honored dark tea with distinctive raw materials, process techniques, chemical profiles, and biological activities
6小时前
已完结
Differences of characteristic aroma compounds in Rougui tea leaves with different roasting temperatures analyzed by switchable GC-O-MS and GC × GC-O-MS and sensory evaluation
8个月前
已完结
Understanding animal-based flavor generation, mechanisms and characterization: Cheddar cheese and bacon flavors
1年前
已完结
Understanding animal-based flavor generation, mechanisms and characterization: Cheddar cheese and bacon flavors
1年前
已关闭
A systematic review on the flavor of soy‐based fermented foods: Core fermentation microbiome, multisensory flavor substances, key enzymes, and metabolic pathways
1年前
已完结
没有进行任何应助
点赞
1年前
感谢,速度真快,帮大忙了
1年前
最近帖子
最近评论
没有发布任何帖子
没有发布任何评论