Lv416
620 积分 2024-09-05 加入
The dynamic changes and correlations between biochemical properties, flavor and microbial community during fermentation of asparagus by-products
17天前
已完结
Microwave Based Generation of Flavor
17天前
已完结
Recent advances in photoluminescent fluorescent probe technology for food flavor compounds analysis
17天前
已完结
Advances in flavor peptides with sodium-reducing ability: A review
17天前
已完结
Study on the preparation technology of superfine ground powder of Agrocybe chaxingu Huang
24天前
已完结
Drying curves and apparent diffusivity of New Zealand chestnut variety ‘1015’
24天前
已完结
Discrimination and characterization of different ultrafine grinding times on the flavor characteristic of fish gelatin using E-nose, HS-SPME-GC-MS and HS-GC-IMS
24天前
已完结
Effects of plant polyphenols on lipid oxidation in pea and soy protein solutions
2个月前
已完结
Exploring molecular mechanisms underlying changes in lipid fingerprinting of salmon (Salmo salar) during air frying integrating machine learning-guided REIMS and lipidomics analysis
2个月前
已完结
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