Lv12
10 积分 2024-08-18 加入
Evaluation of the phytochemical, bioactive compounds and descriptive sensory of encapsulated Lingzhi (Ganoderma lucidum) extracts with combined wall materials for masking effect on the perception of off-flavour and bitterness
2小时前
已完结
An overview of bitter compounds in foodstuffs: Classifications, evaluation methods for sensory contribution, separation and identification techniques, and mechanism of bitter taste transduction
3小时前
已完结
Current trends and perspectives on salty and salt taste–enhancing peptides: A focus on preparation, evaluation and perception mechanisms of salt taste
1天前
已完结
A Comprehensive Review on the Chemical Composition, Pharmacology and Clinical Applications of Ganoderma
15天前
已完结
Current and emerging tools and strategies for the identification of bioactive natural products in complex mixtures
5个月前
已完结
Metabolomic insights into the effect of chickpea protein hydrolysate on the freeze–thaw tolerance of industrial yeasts
5个月前
已完结
Optimizing sequential extraction of phenolic compounds from apple pomace
6个月前
已关闭
Comparison of different extraction methods of active ingredients of Chinese medicine and natural products
6个月前
已完结
Study on the taste active compounds in Douchi using metabolomics method
6个月前
已完结
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