المؤلفون: Youwen Shuai, Kejia Zhang, Tuqiao Zhang, Hui Zhu, Cheng Cen, Peixuan Zhou

مصطلحات موضوعية: Medicine, Science Policy, Space Science, Environmental Sciences not elsewhere classified, Biological Sciences not elsewhere classified, Chemical Sciences not elsewhere classified, turn enhances willingness, significant regional differences, results quantitatively reveal, reducing environmental pollution, improving pipeline facilities, chinese national standard, friendly drinking behavior, drink tap water, adopted water purifiers, drinking water consumption, measured water quality, quality drinking water, drinking water quality, improving sensory quality, social impact based, water quality, drinking water, water supplies, social impact, sensory panels, sensory evaluation, wide variations, public confidence, providing higher

Relation: https://figshare.com/articles/journal_contribution/Identifying_the_Factors_Affecting_Sensory_Evaluation_of_Drinking_Water_and_Assessing_Its_Social_Impact_Based_on_Drinking_Water_Consumption/24585171

الاتاحة: https://doi.org/10.1021/acsestengg.3c00390.s001
https://figshare.com/articles/journal_contribution/Identifying_the_Factors_Affecting_Sensory_Evaluation_of_Drinking_Water_and_Assessing_Its_Social_Impact_Based_on_Drinking_Water_Consumption/24585171

المؤلفون: Joon Hyuk Suh (11229378), Robert T. Madden (11724919), Jeehye Sung (6630050), Alan H. Chambers (6630053), Jonathan Crane (6630056), Yu Wang (12152)

مصطلحات موضوعية: Biochemistry, Medicine, Genetics, Pharmacology, Sociology, Inorganic Chemistry, Space Science, Environmental Sciences not elsewhere classified, Biological Sciences not elsewhere classified, Chemical Sciences not elsewhere classified, Information Systems not elsewhere classified, explore biosynthetic mechanisms, demonstrating possible mechanisms, could become targets, complex trait requiring, improving sensory quality, high sensory quality, terpenoid backbone biosynthesis, key flavor formation, three mango cultivars, improving fruit quality, uncover key pathways, linolenic acid pathway, key flavor compounds, fruit quality, flavor compounds, phenylalanine biosynthesis, mango mango, flavor precursors, flavor development

Relation: https://figshare.com/articles/journal_contribution/Pathway-Based_Metabolomics_Analysis_Reveals_Biosynthesis_of_Key_Flavor_Compounds_in_Mango/17041453

الاتاحة: https://doi.org/10.1021/acs.jafc.1c06008.s001