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350 积分 2023-09-26 加入
The golden era of fruit juices-based probiotic beverages: Recent advancements and future possibilities
27天前
已完结
Flavor of lactic acid fermented malt based beverages: Current status and perspectives
1个月前
已完结
Aroma characteristics of cloudy kiwifruit juices treated with high hydrostatic pressure and representative thermal processes
1个月前
已完结
Characterization of the major aroma-active compounds in Keitt mango juice: Comparison among fresh, pasteurization and high hydrostatic pressure processing juices
1个月前
已完结
Fermentation of enzymatical feijoa fruit juice by probiotic bacteria: nutritional composition, bioactive phenolics, and antioxidant activities
1个月前
已关闭
Flavor of lactic acid fermented malt based beverages: Current status and perspectives
2个月前
已完结
Aroma Active Components in Aqueous Kiwi Fruit Essence and Kiwi Fruit Puree by GC-MS and Multidimensional GC/GC-O
2个月前
已完结
Study on the volatile composition of table grapes of three aroma types
2个月前
已完结
Volatile Flavor Compounds in Yogurt: A Review
2个月前
已完结
Role of lactic acid bacteria on the yogurt flavour: A review
2个月前
已完结
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