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62 积分 2023-03-01 加入
Quantitative N-glycoproteomic analysis of egg yolk powder during thermal processing
11天前
已完结
Effects of storage durations on flavour and bacterial communities in Liupao tea
24天前
已完结
Maillard reaction in Chinese household-prepared stewed pork balls with brown sauce: potentially risky and volatile products
3个月前
已完结
An emerging application of gamma irradiation in reducing higher levels of hydroxymethyl furfural (toxic hazard) in date syrup and enhancing the microbial and nutritional quality
4个月前
已完结
Characterization of Odorants Causing the Hawthorn Aroma in Cabernet Sauvignon Wine by Gas Chromatography-Olfactometry, Quantitation, Aroma Recombination, Omission, and Addition Studies
4个月前
已完结
Molecule Structural and Dynamic Properties Reveal the Release Rate of Odor-Active Compounds in Stewed Chicken
4个月前
已完结
Decoding Molecular Mechanism Underlying Human Olfactory Receptor OR8D1 Activation by Sotolone Enantiomers
4个月前
已完结
Characterizing the phospholipid composition of six edible sea cucumbers by NPLC-Triple TOF-MS/MS
5个月前
已完结
Identification of characteristic aroma compounds of Longjing tea and their molecular mechanisms of interaction with olfactory receptors using molecular docking
5个月前
已完结
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