SciHub
文献互助
期刊查询
一搜即达
科研导航
交流社区
登录
注册
发布
文献
求助
首页
我的求助
捐赠本站
我是学习狂魔
Lv3
1
210 积分
2023-11-01 加入
最近求助
最近应助
互助留言
Characterization of aroma-active compounds in steamed breads fermented with Chinese traditional sourdough
2小时前
已关闭
Comparison of key aroma-active compounds between roasted and cold-pressed sesame oils
2小时前
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
15天前
已完结
Sourdough bread: A contemporary cereal fermented product
22天前
已完结
Identification of key physicochemical properties and volatile flavor compounds for the sensory formation of roasted tilapia
1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
1个月前
已完结
Diversity of microbiota, microbial functions, and flavor in different types of low-temperature Daqu
2个月前
已完结
Polysaccharide-based colloids as fat replacers in reduced-fat foods
2个月前
已完结
Effects of wheat gluten addition on dough structure, bread quality and starch digestibility of whole wheat bread
2个月前
已完结
The dough-strengthening and spore-sterilizing effects of mannosylerythritol lipid-A in frozen dough and its application in bread making
3个月前
已完结
Modulation of b-axis thickness within MFI zeolite: Correlation with variation of product diffusion and coke distribution in the methanol-to-hydrocarbons conversion
10个月前
已采纳
不需要了【积分已退回】
2小时前
文献不对应 不是我想要的
2个月前
不需要了【积分已退回】
5个月前
最近帖子
最近评论
没有发布任何帖子
没有发布任何评论