Lv11
17 积分 2020-12-07 加入
Identification of key physicochemical properties and volatile flavor compounds for the sensory formation of roasted tilapia
2小时前
已完结
Sweet Taste Receptors and Associated Sweet Peptides: Insights into Structure and Function
4天前
已完结
Study on the Thermal Stability of the Sweet-Tasting Protein Brazzein Based on Its Structure–Sweetness Relationship
4天前
已完结
Site-Directed Mutagenic Engineering of a Bifidobacterium Amylosucrase toward Greater Efficiency of Turanose Synthesis
5天前
已完结
Anthocyanin fingerprinting as an authentication testing tool for blueberry, aronia, and pomegranate juices
7天前
已完结
Comparative Investigation of Aroma-Active Volatiles in (“Ruixue”, “Liangzhi”, “Crystal Fuji,” and “Guifei”) Apples by Application of Gas Chromatography–Mass Spectrometry–Olfactometry (GC–MS–O) and Two-Dimensional Gas Chromatography-Quadrupole Mass Spectrometry (GC × GC-qMS) Coupled with Sensory Molecular Science
16天前
已完结
A unique biochemical reaction pathway towards trehalulose synthesis by an amylosucrase isolated from Deinococcus deserti
19天前
已完结
Enhancing sensitivity and stability of natural pigments in pH-responsive freshness indicators: A review
19天前
已完结
Enhancing sensitivity and stability of natural pigments in pH-responsive freshness indicators: A review
19天前
已完结
Extraction, physicochemical properties, bioactivities and application of natural sweeteners: A review
19天前
已完结
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