Lv12
46 积分 2026-01-02 加入
Unraveling the improvement of (−)-epigallocatechin-3-O-gallate marination against salt reduction-induced quality deterioration of dry-cured grass carp: Mechanistic links among antioxidation, bacterial community rebalance, and flavor evolution control
1小时前
待确认
Integrated multi-omics and machine learning reveal aroma profiles and brand fingerprints in various fermented mandarin fish
1天前
已完结
Metabolomics ravels flavor compound formation and metabolite transformation in rapid fermentation of salt-free fish sauce from catfish frames induced by mixed microbial cultures
1天前
已完结
12th IFDC 2017 Special Issue – Evaluation of harmonized EuroFIR documentation for macronutrient values in 26 European food composition databases
10天前
已完结
Development of sensory tools for green rooibos (Aspalathus linearis (Burm.f.) R.Dahlgren) and changes in quality attributes during shelf‐life storage
11天前
已完结
Unveiling the chemical complexity of food-risk components: A comprehensive data resource guide in 2024
15天前
已完结
Spanish food composition database: A challenge for a consensus
16天前
已完结
Corrigendum to ‘Development of an Indian Food Composition Database’ [Current Developments in Nutrition 8 (2024) 103790]
16天前
已关闭
The Difference of Tibetan Medicine Nanhanhuanshi From Different Producing Areas Based on Multi‐Element and C/O/Sr Stable Isotope
22天前
已完结
Metal–organic frameworks for mycotoxin removal and catalytic degradation in food: synthesis, mechanisms, and applications
1个月前
已完结
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