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48 积分 2025-04-29 加入
The rapid fermentation of Euphausia superba sauce and revealing of the relationship between key flavor compounds and core microorganisms
7天前
已完结
Crystal and molecular structure of β-cyclodextrin inclusion complex with succinic acid
26天前
已完结
Growth and metabolism of halophilic Candida versatilis and Tetragenococcus halophilus in simultaneous and sequential fermentation of salted soy whey
26天前
已完结
Fermented shellfish condiments: A comprehensive review
2个月前
已完结
Molecular Definition of Black Tea Taste by Means of Quantitative Studies, Taste Reconstitution, and Omission Experiments
3个月前
已完结
Supramolecular cyclodextrin-based metal-organic frameworks (MOFs): Advanced food applications
3个月前
已完结
Recent advances in investigating odor-taste interactions: Psychophysics, neuroscience, and microfluidic techniques
3个月前
已完结
Practical guide for food scientists to build AI: data, algorithms, and applications
4个月前
已完结
Determining meat freshness using electrochemistry: Are we ready for the fast and furious?
5个月前
已完结
A wearable colorimetric sweat pH sensor-based smart textile for health state diagnosis
5个月前
已完结
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