Lv587
1330 积分 2024-10-02 加入
An emulsion gel made by waxy maize starch hydrogel incorporated with tea polyphenols/exopolysaccharides: Structure and stability properties, antioxidant and delivery function
8天前
已完结
Effects of different lactic acid bacteria on the physicochemical properties, functional characteristics and metabolic characteristics of fermented hawthorn juice
23天前
已完结
Revealing the flavor changes of spiced beef under different thermal treatment temperatures: A complementary approach with GC-IMS and GC-O-MS
2个月前
已完结
Characterization of Odorants Causing the Hawthorn Aroma in Cabernet Sauvignon Wine by Gas Chromatography-Olfactometry, Quantitation, Aroma Recombination, Omission, and Addition Studies
2个月前
已完结
Impact of Monascus purpureus combined with Lactobacillus plantarum and Saccharomyces cerevisiae fermentation on nutritional and flavor characteristics of Pyropia yezoensis
2个月前
已完结
Comprehensive multi-omics analysis of fermented Chinese artichoke: Insights from Flavoromics, metagenomics, and untargeted metabolomics
2个月前
已完结
Enhancing fermented vegetable flavor with Lactobacillus plantarum and Rhodotorula mucilaginosa
2个月前
已完结
Characterization of volatile compounds and identification of key aroma compounds in different aroma types of Rougui Wuyi rock tea
2个月前
已完结
Probiotic-fermentation of oat: Safety, strategies for improving quality, potential food applications and biological activities
2个月前
已完结
Relationship between Flavor Characteristics and Lipid Oxidation in Air-Dried Beef at Different Roasting Stages
2个月前
已完结
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