Lv2
128 积分 2024-11-23 加入
Study on ultrasound-assisted extraction of cold brew coffee using physicochemical, flavor, and sensory evaluation
5天前
已完结
Investigation of metabolite differences in green coffee beans fermented with various microbes
20天前
已完结
Anaerobic germination of green coffee beans: A novel strategy to improve the quality of commercial Arabica coffee
28天前
已完结
Pterostilbene binding to whey protein: Multi-spectroscopy and the antioxidant activity
1个月前
已完结
Characterization of the binding behavior, structure and foaming properties of bovine α-lactalbumin combined with saponin by the multi-spectroscopic and silico approaches
1个月前
已完结
Influences of human milk proteins on the release of human milk odors: Non-covalent interactions between α-lactalbumin and key odor skeleton compounds
1个月前
已完结
Alternating current electric field modifies structure and flavor of peanut proteins
2个月前
已完结
Characterization of the volatile flavour compounds in Yunnan Arabica coffee prepared by different primary processing methods using HS-SPME/GC-MS and HS-GC-IMS
2个月前
已完结
Effect of Lactobacillus plantarum on functional characteristics and flavor profile of fermented walnut milk
2个月前
已完结
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