Lv11
26 积分 2024-10-14 加入
Exploring Core fermentation microorganisms, flavor compounds, and metabolic pathways in fermented Rice and wheat foods
2天前
已完结
Advances in the microbial biosynthesis of methyl ketones
2天前
已完结
Maillard reaction products of soybean protein hydrolysates and reducing sugar: Structure and flavor insights
2天前
已完结
Maillard reaction chemistry in formation of critical intermediates and flavour compounds and their antioxidant properties
2天前
已完结
Formation of key aroma compounds in Agrocybe aegerita during hot air drying: Amino acids and reducing sugars identified as flavor precursors
3天前
已完结
Maillard reaction chemistry in formation of critical intermediates and flavour compounds and their antioxidant properties
3天前
已完结
Effects of ultra-high pressure, thermal pasteurization, and ultra-high temperature sterilization on color and nutritional components of freshly-squeezed lettuce juice
10天前
已完结
Ultrasonic treatment changes the rheological properties of strawberry pulp via alterations in particle size and the physicochemical properties of pectin
11天前
已完结
Effects of salt concentration on microbial diversity and volatile compounds during suancai fermentation
2个月前
已完结
The dynamic changes and correlations between biochemical properties, flavor and microbial community during fermentation of asparagus by-products
2个月前
已完结
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