Lv5
1250 积分 2024-09-11 加入
Anti-Oxidative and Anti-Aging Activity of Extracts of Sprouts of Panax ginseng Fermented with a Lactic Acid Bacteria Mix of Lactobacillus spp. and Weissella spp
1个月前
已关闭
Recent Advances on Aroma-food Ingredient Interactions: A Review
1个月前
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Bitterness of Medicine Food Homology Substances: Mechanisms, Identification, and Reduction Strategies
1个月前
已完结
Microbiology of Fermented Foods and Beverages
2个月前
已完结
Flavor-active esters: Adding fruitiness to beer
2个月前
已完结
Kombucha: A review of substrates, regulations, composition, and biological properties
2个月前
已完结
Flavor-active esters: Adding fruitiness to beer
2个月前
已完结
Cross-modal interactions and effects of the level of expertise on the perception of bitterness and astringency of red wines
2个月前
已关闭
The role of congruency in taste–odor interactions
2个月前
已完结
Odor/taste integration and the perception of flavor
2个月前
已完结
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