Lv4
410 积分 2024-09-23 加入
Unraveling the flavor variation mechanism of wheat bran insoluble dietary fibers during different dynamic solid-state fermentation patterns: identification via E-nose, GC-MS, and GC-IMS combination with fingerprinting
1天前
待确认
Effect of frozen and refrozen storage of beef and chicken meats on inoculated microorganisms and meat quality
1天前
已完结
Effect of cinnamon essential oil on bacterial diversity and shelf-life in vacuum-packaged common carp ( Cyprinus carpio ) during refrigerated storage
2天前
已完结
Effect of beetroot peel dip treatment on the quality preservation of Deccan mahseer (Tor khudree) steaks during frozen storage (−18 °C)
3天前
已完结
Effect of frozen storage on the inhibition of microbial population, chemical and sensory characteristics of coconut neera
13天前
已完结
Converting avocado seeds into a ready to eat snack and analysing for persin and amygdalin
13天前
已完结
Microbial production of scent and flavor compounds
13天前
已完结
The application of chromatography in the study of off-flavour compounds in pulses and pulse by-products
13天前
已完结
Tinospora cordifolia (Willd.) Hook.f. & Thomson polysaccharides: A review on extraction, characterization, and bioactivities
16天前
已完结
Development of coconut water-based exopolysaccharide rich functional beverage by fermentation with probiotic Lactobacillus plantarum SVP2
16天前
已完结
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