Lv21
180 积分 2023-10-17 加入
Establishment of a New Cell-Based Assay to Quantitative Evaluating the Sweetness of Sugar and Sugar Alcohol
1年前
已完结
Molecular Basis of Sweetness, Recent Concepts, an Ideal Sweetener and Saccharide and Non-saccharide Sweet Principles Qualifying It
1年前
已完结
Investigating mechanism of sweetness intensity differences through dynamic analysis of sweetener–T1R2–membrane systems
1年前
已完结
Microbiology, flavor formation, and bioactivity of fermented soybean curd (furu): A review
1年前
已完结
Recent advances in chromatography-mass spectrometry and electronic nose technology in food flavor analysis and detection
1年前
已完结
Recent advances and application of machine learning in food flavor prediction and regulation
1年前
已完结
Thermal stimulation of taste
1年前
已完结
A systematic review on the flavor of soy‐based fermented foods: Core fermentation microbiome, multisensory flavor substances, key enzymes, and metabolic pathways
1年前
已完结
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