Lv3
240 积分 2024-12-01 加入
Adjunct Culture of Non-Starter Lactic Acid Bacteria for the Production of Provola Dei Nebrodi PDO Cheese: In Vitro Screening and Pilot-Scale Cheese-Making
2小时前
已完结
Omega-3 fatty acids: a comprehensive scientific review of their sources, functions and health benefits
1天前
已完结
Precautions for seafood consumers: An updated review of toxicity, bioaccumulation, and rapid detection methods of marine biotoxins
12天前
已完结
Occurrence, formation mechanism, and health risk of polycyclic aromatic hydrocarbons in barbecued food
12天前
已关闭
Biohydrogenation of Linoleic Acid by Lactic Acid Bacteria for the Production of Functional Cultured Dairy Products: A Review
27天前
已完结
Plant-derived rennet: research progress, novel strategies for their isolation, identification, mechanism, bioactive peptide generation, and application in cheese manufacturing
1个月前
已完结
Artificial intelligence and food flavor: How AI models are shaping the future and revolutionary technologies for flavor food development
2个月前
已完结
Effects of pre‐ultrasonication on small molecular metabolites and flavour compounds in chicken broth
2个月前
已完结
Metabolomics, E-tongue and HS-SPME-GC–MS reveal the smoking process of Prunus mume: Changes in flavor and chemical compositions
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
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