Lv1
24 积分 2024-01-13 加入
Characterization of the flavor profile of UHT milk during shelf-life via volatile metabolomics fingerprinting combined with chemometrics
3天前
已完结
Unveiling of the key pathway in flavor formation in fermented milk of Lactococcus lactis subsp. lactis via genomics and metabolomics
3天前
已完结
Enhanced beneficial lipids and volatile compounds in Jersey ghee attributed by key microbiota
3天前
已完结
Applications of the Maillard reaction in the food industry
3天前
已完结
Quality and flavor characteristics evaluation of red sea bream surimi powder by different drying techniques
7天前
已完结
Multi-dimensional evaluation of the impacts of heat treatment processes on the flavor quality of antarctic krill
7天前
已完结
Evaluation of the Effect of Auxiliary Starter Yeasts With Enzyme Activities on Kazak Cheese Quality and Flavor
7天前
已完结
Comparative evaluation of nutritional quality and flavor characteristics for Micropterus salmoides muscle in different aquaculture systems
7天前
已完结
Biosynthesis of flavor esters in coconut cream through coupling fermentation and lipase‐catalyzed biocatalysis
23天前
已完结
Rapid and Scalable Access to Sequence‐Controlled DHDM Multiblock Copolymers by FLP Polymerization
26天前
已完结
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