Lv1
30 积分 2024-05-21 加入
Effect of Levilactobacillus brevis as a starter on the flavor quality of radish paocai
8天前
已完结
Deciphering the Genetic and Biochemical Drivers of Fruit Cracking in Akebia trifoliata
1个月前
已完结
Genome-Wide Analysis of the Polygalacturonase Gene Family Sheds Light on the Characteristics, Evolutionary History, and Putative Function of Akebia trifoliata
1个月前
已完结
The β-galactosidase gene AtrBGAL2 regulates Akebia trifoliata fruit cracking
1个月前
已完结
Exploring the mechanism of Akebia trifoliata fruit cracking based on cell-wall metabolism
1个月前
已完结
Potato protein as an emerging high-quality: Source, extraction, purification, properties (functional, nutritional, physicochemical, and processing), applications, and challenges using potato protein
1个月前
已完结
The restructuring of grape berry waxes by calcium changes the surface microbiota
1个月前
已完结
Characterization of flavor profiles of wines produced with Coniella vitis-infected grapes by GC–MS, HPLC, and sensory analysis
2个月前
已完结
The effect of Coriandrum sativum L. on yogurt: a comprehensive study of physicochemical, microbiological, sensory, and textural properties
3个月前
已完结
Multidimensional analysis of the flavor characteristics of yellow peach at different ripening stages: Chemical composition profiling and sensory evaluation
3个月前
已完结
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