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- 【已应助】 Characterization of the Aroma Profile of Ginger Powder Produced by a Split-Stream Spray-Drying Process
- cointreau
24-06-27 09:24 - 1/0
- v2963297
24-06-27 09:35
- 【已应助】 Sensory Impact of Novel Dihydrocoumarins in Native Lime Oils
- cointreau
24-06-27 09:24 - 1/0
- v2963297
24-06-27 09:35
- 【已应助】 Metabolic Profile and Volatile Compounds of Four Satsuma Mandarin Varieties
- cointreau
24-06-27 09:23 - 1/0
- v2963297
24-06-27 09:31
- 【已应助】 Molecular-Sensory Decoding of the Citrus latifolia Aroma
- cointreau
24-06-26 09:54 - 2/0
- v2963297
24-06-26 10:16
- 【已应助】 Sensory Impact of Novel Dihydrocoumarins in Native Lime Oils
- cointreau
24-05-21 10:19 - 2/0
- h04206010006
24-05-21 10:27
- 【已应助】 Toward Unified Flavor Quantitation in Cocoa-Based Products
- cointreau
24-05-21 10:16 - 1/0
- h04206010006
24-05-21 10:26
- 【已应助】 “Age” of tea: The impact of long-term storage on the aroma of Tuo tea and age prediction
- cointreau
24-05-17 09:06 - 1/0
- h04206010006
24-05-17 09:13
- RE:RE:Identification of Volatile and Odor-Active Compounds in Maojian Black Tea
- cointreau
24-05-11 13:41 - 0/0
- cointreau
24-05-11 13:41
- RE:RE:Exploring Changes in Key Aroma-Active Compounds of Soy Sauce Due to Different Fermentation Processes
- cointreau
24-05-11 13:40 - 0/0
- cointreau
24-05-11 13:40
- RE:Exploring Changes in Key Aroma-Active Compounds of Soy Sauce Due to Different Fermentation Processes
- cointreau
24-05-11 10:56 - 0/0
- cointreau
24-05-11 10:56
- RE:Identification of Volatile and Odor-Active Compounds in Maojian Black Tea
- cointreau
24-05-11 10:56 - 0/0
- cointreau
24-05-11 10:56
- 【已应助】 Exploring Changes in Key Aroma-Active Compounds of Soy Sauce Due to Different Fermentation Processes
- cointreau
24-05-10 10:11 - 3/0
- cointreau
24-05-11 13:40
- 【已应助】 Identification of Volatile and Odor-Active Compounds in Maojian Black Tea
- cointreau
24-05-10 10:11 - 3/0
- cointreau
24-05-11 13:41
- 【已应助】 Characterization of odor-active compounds in Liuzhou River snail rice noodles soup by sensory-directed flavor analysis
- cointreau
24-05-07 13:48 - 2/0
- gpm1976
24-05-07 13:50
- 【已应助】 Key Odorants Forming Aroma of Polish Mead: Influence of the Raw Material and Manufacturing Processes
- cointreau
24-04-30 14:14 - 1/0
- h04206010006
24-04-30 14:24
- 【已应助】 The analysis of volatiles in Tahitian vanilla (Vanilla tahitensis) including novel compounds
- cointreau
24-04-28 14:30 - 1/0
- h04206010006
24-04-28 15:47
- 【已应助】 Recent advances and application of machine learning in food flavor prediction and regulation
- cointreau
24-04-25 12:32 - 1/0
- h04206010006
24-04-25 12:39
- 【已应助】 Sensory-Directed Characterization of Key Aroma-Active Compounds for High-Salt Dilute-State Fermented Soy Sauce
- cointreau
24-04-08 09:13 - 1/0
- zxz19900120
24-04-08 11:52
- 【已应助】 Fragrance and color production from corona and perianth of Iranian narcissus (Narcissus tazetta L.)
- cointreau
24-04-07 12:36 - 1/0
- h04206010006
24-04-07 16:21