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1260 积分 2024-10-21 加入
Total Solid-Phase Synthesis and Structural Elucidation of Sovateltide
1个月前
已完结
Production Technology and Functionality of Bioactive Peptides
1个月前
已完结
Effect of microwave pretreatment and adding strategies of Hongqu lees on the physicochemical properties and microbial communities of fermented large yellow croaker sauce
2个月前
已完结
Characterization of the sensory evaluation system for fermented chili pepper (Capsicum annuum L.) using GC-O-MS and sensory analysis techniques
2个月前
已完结
Analysis of the influence of different cuts of pork on the quality and flavor characteristics of Bazi Pork
2个月前
已完结
Zinc-binding mechanism of synthetic oyster peptides and their taste sensory characteristics: Insight into umami and saltiness perception
3个月前
已完结
A bibliometric overview of the International Journal of Gastronomy and Food Science: To where is gastronomy research evolving?
3个月前
已完结
The qualitative and quantitative assessment of tea quality based on E-nose, E-tongue and E-eye combined with chemometrics
3个月前
已完结
E-Nose and e-Tongue combination for improved recognition of fruit juice samples
3个月前
已完结
Taste compounds, affecting factors, and methods used to evaluate chicken soup: A review
3个月前
已完结
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