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40 积分 2024-12-18 加入
Sonoelectroanalysis: An Overview
15小时前
待确认
In Vitro Inhibitory Effects of Organic Acids Identified in Commercial Vinegars on α-Amylase and α-Glucosidase
1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
1个月前
已完结
Cofermentation of Acetic Acid Bacteria and Pediococcus pentosaceus JS35 Enhanced the Flavor and Bioactive Components of Rice Vinegar
4个月前
已完结
Optimisation of lactic acid fermentation for improved vinegar flavour during rosy vinegar brewing
6个月前
已完结
Effect of laboratory-scale decoction on the antioxidative activity of Zhenjiang Aromatic Vinegar: The contribution of melanoidins
6个月前
已完结
Effect of changing the melanoidins by decoction on the release of volatiles in Zhenjiang aromatic vinegar
6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
6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
6个月前
已完结
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