Lv31
220 积分 2023-11-05 加入
Effects of baking and steaming on volatile and non-volatile metabolites in Yanshu 25 juice before and after fermentation
1个月前
已完结
Proteomic, metabolomic and lipidomic profiles provide insights on milk quality differences during heat treatment
2个月前
已完结
Improving the flavor of protein hydrolysates from shrimp processing byproducts via maillard reaction: Towards structure-flavor relationship
2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
3个月前
已完结
Recent advances in analytical approaches for aroma interaction of fermented foods: A review
3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
3个月前
已完结
Characterization of the aroma compounds of Millet Huangjiu at different fermentation stages
3个月前
已完结
Temperature-dependent two-stage cultivation: A strategy for lipid and fatty acids production in the terrestrial oleaginous microalga Vischeria sp. WL1
3个月前
已完结
Enhancing antibiotics removal and photosynthetic performance in microalgae-bacteria-fungi systems via phytohormone application
3个月前
已关闭
Impacts of drying methods on the physico-chemical and antioxidant properties of Chlorella sorokiniana
3个月前
已完结
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