Lv2
160 积分 2022-10-14 加入
Flavor optimization in dairy fermentation: From strain screening and metabolic diversity to aroma regulation
11个月前
已完结
Study of bacterial community succession and reconstruction of the core lactic acid bacteria to enhance the flavor of paocai
1年前
已完结
Indigenous Chinese fermented dairy products: Microbial diversity, flavour, and health benefits
1年前
已完结
Characterization of key aroma-active compounds in yellow peach (Prunus persica L. ‘Jinxiu’) based on GC–MS–O, OAV, aroma recombination and omission experiment
1年前
已完结
Understanding animal-based flavor generation, mechanisms and characterization: Cheddar cheese and bacon flavors
1年前
已完结
Classification of Textural Characteristics
1年前
已完结
Narrowing down the number of potential plant-based probiotic candidates by successive in vitro, technological and in vivo assays
1年前
已关闭
Status and developments in analogue cheese formulations and functionalities
1年前
已完结
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