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30 积分 2024-12-17 加入
How are the sensory properties perceived by consumers? A case study with pressurized tropical mixed juice
2小时前
已完结
Impact of ultra-high-pressure treatment on microbial community composition and flavor quality of jujube juice: Insights from high-throughput sequencing technology, intelligent bionic sensory system, and metabolomics approach
1天前
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Association between flavor composition and sensory profile in thermally processed mandarin juices by multidimensional gas chromatography and multivariate statistical analysis
1天前
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Effects of ultra-high pressure, thermal pasteurization, and ultra-high temperature sterilization on color and nutritional components of freshly-squeezed lettuce juice
1天前
已完结
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