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142 积分 2024-10-14 加入
Insight into the enhancement and mechanism of saltiness perception by salty peptides from bovine bone
27天前
已完结
Efficient preparation of oyster hydrolysate with aroma and umami coexistence derived from ultrasonic pretreatment assisted enzymatic hydrolysis
30天前
已完结
Efficient preparation of oyster hydrolysate with aroma and umami coexistence derived from ultrasonic pretreatment assisted enzymatic hydrolysis
30天前
已关闭
Advantages of UHT in retaining coconut milk aroma and insights into thermal changes of aroma compounds
1个月前
已完结
Efficient preparation of oyster hydrolysate with aroma and umami coexistence derived from ultrasonic pretreatment assisted enzymatic hydrolysis
1个月前
已完结
Combining with E-nose, GC-MS, GC-IMS and chemometrics to explore volatile characteristics during the different stages of Zanthoxylum bungeanum maxim fruits
1个月前
已完结
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