Lv3
290 积分 2023-11-05 加入
The Volatile Compounds Change during Fermentation of Saccharina japonica Seedling
7个月前
已完结
Monitoring the Aroma Compound Profiles in the Microbial Fermentation of Seaweeds and Their Effects on Sensory Perception
7个月前
已完结
Covalently immobilized gradients of bFGF on hydrogel scaffolds for directed cell migration
7个月前
已完结
Effects of sodium alginate and calcium on quality attributes of Shepherd’s purse under ultrasound impregnation during blanching processing
8个月前
已完结
Effects of baking and steaming on volatile and non-volatile metabolites in Yanshu 25 juice before and after fermentation
10个月前
已完结
Proteomic, metabolomic and lipidomic profiles provide insights on milk quality differences during heat treatment
11个月前
已完结
Improving the flavor of protein hydrolysates from shrimp processing byproducts via maillard reaction: Towards structure-flavor relationship
11个月前
已完结
Characterization of Six Lactones in Cheddar Cheese and Their Sensory Interactions Studied by Odor Activity Values and Feller’s Additive Model
11个月前
已完结
Recent advances in analytical approaches for aroma interaction of fermented foods: A review
11个月前
已完结
Volatile compounds and odour characteristics during long-term storage of kombu seaweed (Laminaria ochroleuca) preserved by high pressure processing, freezing and salting
1年前
已完结
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