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40 积分 2024-12-18 加入
Sonoelectroanalysis: An Overview
1个月前
已完结
In Vitro Inhibitory Effects of Organic Acids Identified in Commercial Vinegars on α-Amylase and α-Glucosidase
3个月前
已关闭
Investigation of the 5-hydroxymethylfurfural and furfural content of Chinese traditional fermented vinegars from different regions and its correlation with the saccharide and amino acid content
3个月前
已完结
Cofermentation of Acetic Acid Bacteria and Pediococcus pentosaceus JS35 Enhanced the Flavor and Bioactive Components of Rice Vinegar
6个月前
已完结
Optimisation of lactic acid fermentation for improved vinegar flavour during rosy vinegar brewing
7个月前
已完结
Effect of laboratory-scale decoction on the antioxidative activity of Zhenjiang Aromatic Vinegar: The contribution of melanoidins
7个月前
已完结
Effect of changing the melanoidins by decoction on the release of volatiles in Zhenjiang aromatic vinegar
7个月前
已完结
Investigating flavor sensory properties of Zhenjiang aromatic vinegar and factors impacting perception using quantitative descriptive analysis and temporal dominance of sensations
7个月前
已完结
Constructing a synthetic microbial community by analyzing the microorganisms responsible for the core flavor substances of Zhenjiang aromatic vinegar and their interaction
8个月前
已完结
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