Lv4
510 积分 2024-08-30 加入
Aroma‐volatile profile of black morel (Morchella importuna) grown in Israel
1天前
待确认
Comparative analysis of aroma profiles in walnut, pecan and hickory nuts during the roasting process using E-nose, HS-SPME-GC-MS, and HS-GC-IMS
9天前
已完结
Effects of combined drying techniques and cellulase hydrolysis on the nutritional value and sensory properties of shiitake mushrooms (Lentinus edodes)
10天前
已完结
Effect of enzymatic hydrolysis on volatile flavor compounds of Monascus-fermented tartary buckwheat based on headspace gas chromatography-ion mobility spectrometry
12天前
已完结
Production of Different Mushroom Protein Hydrolysates as Potential Flavourings in Chicken Soup Using Stem Bromelain Hydrolysis
12天前
已完结
Comparison of non‐volatile and volatile flavor compounds in six Pleurotus mushrooms
17天前
已完结
The flavors of edible mushrooms: A comprehensive review of volatile organic compounds and their analytical methods
18天前
已完结
Chemical composition, health benefits, food processing effects and applications of Boletus: a review
18天前
已完结
Production of Different Mushroom Protein Hydrolysates as Potential Flavourings in Chicken Soup Using Stem Bromelain Hydrolysis
18天前
已完结
The inhibition mechanism of polyphenols from Phyllanthus emblica Linn. fruit on acetylcholinesterase: A interaction, kinetic, spectroscopic, and molecular simulation study
20天前
已完结
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