Lv4
498 积分 2025-07-20 加入
Enhanced sensory, antioxidant, and non-toxic anti-diabetes beverage development via co-culture fermentation of Lactiplantibacillus plantarum and Saccharomyces boulardii in coffee cherry pulp extracts
2天前
已完结
Decoding binary reaction model products (novel quercetin-glucose adducts): From identification to bitterness masking mechanisms
10天前
已完结
Identification of the carotenoid cleavage dioxygenase genes and functional analysis reveal DoCCD1 is potentially involved in beta-ionone formation in Dendrobium officinale
14天前
已完结
人工智能赋能高级阶段汉语口语训练系统和教学模式研究
2个月前
已完结
Interactions of pea protein with three sulfur-containing flavor compounds: Insights into molecule structural, non-covalent, and binding mechanisms
3个月前
已完结
Co-critical golden-flower fungus (Eurotium repens) contributed to characteristic flavor formation of two Yunnan jinhua teas through jinhua formation during the storage
3个月前
已完结
Beyond Pigmentation: The Regulatory Role of Carotenoids in Tea Flavor Formation
3个月前
已完结
Proteins make tea polyphenol EGCG not always develop satisfactory α-glucosidase inhibition: The influences of three proteins on α-glucosidase inhibitory activity of EGCG
4个月前
已完结
Proteins make tea polyphenol EGCG not always develop satisfactory α-glucosidase inhibition: The influences of three proteins on α-glucosidase inhibitory activity of EGCG
4个月前
已完结
Mitigating fishy odor in surimi gels: Interactions between myofibril proteins and chito-oligosaccharides
4个月前
已完结
皖公网安备34019202002308
