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  1. 1
    Analysis on the flavor characteristics of Rosa roxbunghii juice with different carbon sources fermented by lactic acid bacteria based on electronic nose and HS-SPME-GC-MS

    Analysis on the flavor characteristics of Rosa roxbunghii juice with different carbon sources fermented by lactic acid bacteria based on electronic nose and HS-SPME-GC-MS by WANG Hui, LUO Jingwen, LONG Mingxiu, WANG Mei, CHEN Zhongai, CHEN Zhaojun

    Published 2025-03-01
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  2. 2
    Near real-time LOD prediction using ConvLSTM model through integrating IGS rapid LOD and effective angular momentum

    Near real-time LOD prediction using ConvLSTM model through integrating IGS rapid LOD and effective angular momentum by Kehao Yu, Xiaoya Wang, Zhao Li, Jian Wang, Lihua Li, Weiping Jiang, Kai Yang, Jingwen Long, Yunzhao Li

    Published 2025-03-01
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