Lv3
330 积分 2025-07-22 加入
Production of Aroma Compounds in Lactic Fermentations
19小时前
已完结
Flavour formation by amino acid catabolism
19小时前
已完结
Unraveling the flavor profiles of chicken meat: Classes, biosynthesis, influencing factors in flavor development, and sensory evaluation
1个月前
已完结
Gut microbiota role in dietary protein metabolism and health-related outcomes: The two sides of the coin
1个月前
已完结
Gut microbes-muscle axis in muscle function and meat quality
1个月前
已完结
Sensory improvement of fermented apple juice diluted from concentrate by lactic acid bacteria
5个月前
已完结
Effect of Eurotium cristatum fermentation on chemical composition and hypoglycemic and sedative activities of Anji Baicha ( Camellia sinensis )
6个月前
已完结
Recent advances in Lactobacillus plantarum fermentation in modifying fruit‐based products: Flavor property, bioactivity, and practical production applications
8个月前
已完结
Optimization of fermentation conditions for fermented green jujube wine and its quality analysis during winemaking
9个月前
已完结
Modified Atmosphere Packaging (MAP) on Nutritional Stability and Quality Retention of Oyster Meat (Crassostrea virginica) During Frozen Storage
10个月前
已完结
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