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10 积分 2024-08-22 加入
Design of A Portable Electronic Nose system and Application in K Value Prediction for Large Yellow Croaker (Pseudosciaena crocea)
1小时前
待确认
A systematic review on the flavor of soy‐based fermented foods: Core fermentation microbiome, multisensory flavor substances, key enzymes, and metabolic pathways
22天前
已完结
Compilation of odour threshold values in air and water by G. J. van Gemert and A. H. Nettenbreijer. Joint publication of the Central Institute for Nutrition and Food Research TNO (CIVO) and the National Institute for Water Supply (RID). National Institute for Water Supply, P.O. Box 150, Leidschendam, The Netherlands. Price: Dfl. 22
28天前
已完结
Reduction of Stale Flavor Development in Low-Heat Skim Milk Powder via Epicatechin Addition
1个月前
已完结
FLAVOR CHANGES IN WHOLE MILK POWDER DURING STORAGE
1个月前
已完结
Investigating the mechanism of antioxidants as egg white powder flavor modifiers
1个月前
已完结
The hotspot of consumers complaints on infant formula: Exploring the relationship among volatile components, sensory evaluation, and aroma recombination and omission experiment
2个月前
已关闭
Differences in flavor characteristics of frozen surimi products reheated by microwave, water boiling, steaming, and frying
2个月前
已完结
Using untargeted metabolomics and GC-IMS to analysis the influence of fat distribution on the flavor formation of bacon
2个月前
已完结
Investigation on flavor and physicochemical properties of angel food cakes prepared by lactic acid fermented egg white
2个月前
已完结
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