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20 积分 2023-05-14 加入
Dynamic changes of quality and flavor characterization of Zhejiang rosy vinegar during fermentation and aging based on untargeted metabolomics
5个月前
已完结
[Connotation and mitigation of polyphenolic astringency in Chinese medicine]
8个月前
已完结
Food phenolics and Lactiplantibacillus plantarum
8个月前
已完结
Identification of polyphenols from Rosa roxburghii Tratt pomace and evaluation of in vitro and in vivo antioxidant activity
9个月前
已完结
A review: Effects of microbial fermentation on the structure and bioactivity of polysaccharides in plant-based foods
9个月前
已完结
A review: Effects of microbial fermentation on the structure and bioactivity of polysaccharides in plant-based foods
9个月前
已完结
Evaluation of the Perceptual Interaction among Ester Odorants and Nonvolatile Organic Acids in Baijiu by GC-MS, GC-O, Odor Threshold, and Sensory Analysis
9个月前
已完结
A flavoromics strategy for the differentiation of different types of Baijiu according to the non-volatile organic acids
9个月前
已完结
A review on the bioavailability, bio-efficacies and novel delivery systems for piperine
9个月前
已完结
Noncovalent Polyphenol–Macromolecule Interactions and Their Effects on the Sensory Properties of Foods
9个月前
已完结
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