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50 积分 2024-09-10 加入
The effect of different sugar substitute sweeteners on sensory aspects of sweet fruit preserves: A systematic review
6天前
已完结
Sugar reduction without compromising sensory perception. An impossible dream?
6天前
已关闭
Correlation between autochthonous microbial communities and flavor profiles during the fermentation of mustard green paocai (Brassica juncea Coss.), a typical industrial-scaled salted fermented vegetable
2个月前
已完结
Effect of pH on Nitrite Reduction of Pickled Chinese Cabbage
3个月前
已完结
Salted and Unsalted Zhàcài (Brassica juncea var. tumida) Alleviated High‐Fat Diet‐Induced Dyslipidemia by Regulating Gut Microbiota: A Multiomics Study
3个月前
已完结
Quantification of Pectobacterium carotovorum subsp. carotovorum in Kimchi Cabbage Using a Surface-Enhanced Raman Scattering Platform with Silver Nanostructures
3个月前
已完结
Formation and Speciation of Hazardous Trihalomethanes and Haloacetic Acids During Chlorinated Washing of Brined Kimchi Cabbage in the Presence of Bromide
4个月前
已完结
Garlic essential oil emulsions stabilized by microwave dry-heating induced protein-pectin conjugates and their application in controlling nitrite content in prepared vegetable dishes
4个月前
已完结
Lactofermentation of vegetables: An ancient method of preservation matching new trends
4个月前
已完结
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