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Cellulose Nanocrystals Examined by Atomic Force Microscopy: Applications and Fundamentals
4天前
已完结
Sesquiterpenes in grapes and wines: Occurrence, biosynthesis, functionality, and influence of winemaking processes
11天前
已完结
Use of Non- Saccharomyces Yeast Co-Fermentation with Saccharomyces cerevisiae to Improve the Polyphenol and Volatile Aroma Compound Contents in Nanfeng Tangerine Wines
17天前
已完结
Multiple Dimensional RheologyApproach for Oral Texture Prediction of Yogurts
18天前
已完结
The genetics of fruit flavour preferences
21天前
已完结
What do we know about the chemistry of strawberry aroma?
21天前
已完结
Biochemical basis for the formation of flavor compounds in fruits and vegetables
21天前
已关闭
Identification, comparison and classification of volatile compounds in peels of 40 apple cultivars by HS-SPME with GC-MS
21天前
已完结
Effect of short‐term anaerobic conditions on the production of volatiles, activity of alcohol acetyltransferase and other quality traits of rip ened bananas
22天前
已完结
Main flavor compounds and molecular regulation mechanisms in fruits and vegetables
22天前
已完结
Positive feedback regulation of microglial glucose metabolism by histone H4 lysine 12 lactylation in Alzheimer’s disease
25天前
已采纳
Purification of exopolysaccharide produced from Lactobacillus spp. using ionic-liquid as adjuvant in alcohol/salt-based aqueous two-phase system for its antidiabetic properties
25天前
已采纳
Eco-friendly and economical gold extraction by nickel catalyzed ammoniacal thiosulfate leaching-resin adsorption recovery
25天前
已采纳
Identification of anthocyanins in muscadine grapes with HPLC-ESI-MS
25天前
已采纳
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