Lv2
130 积分 2024-05-07 加入
Differential effects of Lactococcus starter cultures on Cheddar cheese: Insights from texture, electronic sensory, and metabolomics analyses
14小时前
求助中
Maillard reaction chemistry in formation of critical intermediates and flavour compounds and their antioxidant properties
21天前
已完结
Cheddar Cheese Ripening and Flavor Characterization: A Review
2个月前
已完结
Prediction of bone density from vitamin D receptor alleles
2个月前
已完结
Effect of cheese composition and cheese-making conditions on salt and moisture transfer during brining
2个月前
已完结
Rheology of buffalo milk rennet coagulation and gels affected by coagulation temperature, CaCl2, pH and milk heat treatment
3个月前
已完结
Rennet Coagulation of Milk
3个月前
已完结
An Overview of the Occurrence of Bioactive Peptides in Different Types of Cheeses
5个月前
已完结
Effects of different fat replacers on functional and rheological properties of low-fat mozzarella cheeses: A review
5个月前
已完结
Melting of natural cheese: A review
5个月前
已完结
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