Lv11
30 积分 2024-09-10 加入
Flavor mystery of spicy hot pot base: Chemical understanding of pungent, numbing, umami and fragrant characteristics
6小时前
待确认
Analysis of binary taste-taste interactions of MSG, lactic acid, and NaCl by temporal dominance of sensations
4天前
已完结
The nutrient requirements of Lactobacillus acidophilus LA-5 and their application to fermented milk
4天前
已完结
Comparative genomic analysis reveals niche adaption of Lactobacillus acidophilus
5天前
已完结
The possible inhibition mechanism of low salt dry-curing on volatile flavor deterioration in refrigerated grass carp (Ctenopharyngodon idella) blocks: Metabolomics and microorganisms
18天前
已完结
Impact and correlation of fermentation temperature on the bacterial community, flavor characteristics, and proteolysis of Harbin dry sausages
18天前
已完结
Novel application of HS-GC-IMS for characteristic fingerprints and flavor compound variations in citrus reticulatae pericarpium during storage with different Aspergillus niger fermentation
24天前
已完结
Polymorphisms of the low-density lipoprotein receptor gene in Brazilian individuals with heterozygous familial hypercholesterolemia
24天前
已完结
Discrimination and characterization of different ultrafine grinding times on the flavor characteristic of fish gelatin using E-nose, HS-SPME-GC-MS and HS-GC-IMS
24天前
已完结
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