Lv4
470 积分 2024-01-06 加入
Characterization of the key flavor compounds in cream cheese by GC-MS, GC-IMS, sensory analysis and multivariable statistics
2天前
已完结
Integrated metabolomic and transcriptomic analyses reveal quality differences between artificially and naturally ripened Guifei mangoes
2天前
已完结
Integrative LC-MS and GC–MS metabolic profiling unveils dynamic changes during barley malting
4天前
已完结
The effect of broad bean diet on structure, flavor and taste of fresh grass carp: A comprehensive study using E-nose, E-tongue, TPA, HS-SPME-GC-MS and LC-MS
4天前
已完结
Rheological, texture, structural, and functional properties of Greek-style yogurt fortified with cheese whey-spent coffee ground powder
7天前
已完结
Effect of emulsifying salts on functional, textural and rheological properties of milk protein concentrate 80 (MPC80) based processed cheese product
7天前
已完结
Rheological, texture, structural, and functional properties of Greek-style yogurt fortified with cheese whey-spent coffee ground powder
7天前
已完结
Improvement of compositional, textural, and rheological characteristics in plant-based cheese analogs fermented by kefir grain
7天前
已完结
Replacement of fat with highland barley β-glucan in zein-based cheese: Structural, rheological, and textual properties
7天前
已完结
Moderate addition of B-type starch granules improves the rheological properties of wheat dough
7天前
已完结
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