Lv1
50 积分 2023-11-11 加入
Development and evaluation of an HPLC method for the analysis of carotenoids in foods, and the measurement of the carotenoid content of vegetables and fruits commonly consumed in the UK
1个月前
已完结
Recent advances in Lactobacillus plantarum fermentation in modifying fruit‐based products: Flavor property, bioactivity, and practical production applications
2个月前
已完结
Efficient production of bioethanol and methanol from unappetizing pumpkin by separate saccharification and fermentation process using Saccharomyces cerevisiae
2个月前
已完结
Efficient production of bioethanol and methanol from unappetizing pumpkin by separate saccharification and fermentation process using Saccharomyces cerevisiae
2个月前
已关闭
Construction of a synthetic microbial community and its application in salt-reduced soy sauce fermentation
3个月前
已完结
Daqu microbiota adaptability to altered temperature determines the formation of characteristic compounds
3个月前
已完结
Effects of fortification of Daqu with various yeasts on microbial community structure and flavor metabolism
3个月前
已完结
Recent Advances on Aroma-food Ingredient Interactions: A Review
3个月前
已完结
Time-dependent dynamics of starch structure, functionality and quality in rice noodles during inoculated fermentation
3个月前
已关闭
Compositional Changes in Smoke-Affected Grape Juice as a Consequence of Activated Carbon Treatment and the Impact on Phenolic Compounds and Smoke Flavor in Wine
4个月前
已完结
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