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720 积分 2024-11-28 加入
Flavonoids analysis in citrus peels by UPLC-Q-TOF-MS/MS and its antioxidant and anti-inflammation activity
2个月前
已完结
Adding α-Ketoglutarate to Semi-hard Cheese Curd Highly Enhances the Conversion of Amino acids to Aroma Compounds
4个月前
已完结
Amino Acid Composition of Dried Bovine Dairy Powders from a Range of Product Streams
4个月前
已完结
Flavour formation from amino acids by lactic acid bacteria: predictions from genome sequence analysis
4个月前
已完结
Research Progress on the effect of Bacillus on flavor substances of Maotai flavor Baijiu
4个月前
已完结
Characterization of key flavor compounds in cinnamon bark oil extracts using principal component analysis
4个月前
已完结
Characterization of a fermented dairy, sour cream: Lipolysis and the release profile of flavor compounds
5个月前
已完结
Characterization of the flavor profile of UHT milk during shelf-life via volatile metabolomics fingerprinting combined with chemometrics
5个月前
已完结
Genetic engineering of Bacillus sp. and fermentation process optimizing for diacetyl production
5个月前
已完结
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