Lv3
240 积分 2023-11-01 加入
Emergent coexistence in multispecies microbial communities
24天前
已完结
Characterization of aroma-active compounds in steamed breads fermented with Chinese traditional sourdough
1个月前
已关闭
Comparison of key aroma-active compounds between roasted and cold-pressed sesame oils
1个月前
已完结
Effect of fermentation time and addition amount of rice sourdoughs with different microbial compositions on the physicochemical properties of three gluten-free rice breads
2个月前
已完结
Sourdough bread: A contemporary cereal fermented product
2个月前
已完结
Identification of key physicochemical properties and volatile flavor compounds for the sensory formation of roasted tilapia
3个月前
已完结
Flavor profile analysis of grilled lamb seasoned with classic salt, chili pepper, and cumin (Cuminum cyminum) through HS-SPME-GC–MS, HS-GC-IMS, E-nose techniques, and sensory evaluation on Sonit sheep
3个月前
已完结
Diversity of microbiota, microbial functions, and flavor in different types of low-temperature Daqu
4个月前
已完结
Polysaccharide-based colloids as fat replacers in reduced-fat foods
4个月前
已完结
Effects of wheat gluten addition on dough structure, bread quality and starch digestibility of whole wheat bread
4个月前
已完结
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