Lv3
400 积分 2023-09-26 加入
An overview of bitter compounds in foodstuffs: Classifications, evaluation methods for sensory contribution, separation and identification techniques, and mechanism of bitter taste transduction
2天前
已完结
Bitter flavors and bitter compounds in foods: identification, perception, and reduction techniques
3个月前
已完结
Textural formation of instant controlled pressure drop–dried peach chips: Investigation of the electrical, thermal, and textural properties of predried peach slices with osmotic dehydration pretreatment
4个月前
已完结
Comparison of characterization and composition of melanoidins from three different dried apple slices
4个月前
已完结
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