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0 积分 2024-11-17 加入
Isoflavones biotransformation and flavor improvement of soymilk fermented by selected lactic acid bacteria and dynamic in vitro protein digestion behavior
12分钟前
已完结
Unraveling the flavor variation mechanism of wheat bran insoluble dietary fibers during different dynamic solid-state fermentation patterns: identification via E-nose, GC-MS, and GC-IMS combination with fingerprinting
13分钟前
已完结
Study on the dynamic changes of nutrient components and flavor compounds during the fermentation process of high-quality highland barley wine
3小时前
已完结
Review on the extension of shelf life for fruits and vegetables using natural preservatives
3个月前
已完结
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