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180 积分 2023-11-05 加入
Characterization of Six Lactones in Cheddar Cheese and Their Sensory Interactions Studied by Odor Activity Values and Feller’s Additive Model
9天前
已完结
Recent advances in analytical approaches for aroma interaction of fermented foods: A review
9天前
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
16天前
已完结
Characterization of the aroma compounds of Millet Huangjiu at different fermentation stages
1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
1个月前
已完结
Enhancing antibiotics removal and photosynthetic performance in microalgae-bacteria-fungi systems via phytohormone application
1个月前
已关闭
Impacts of drying methods on the physico-chemical and antioxidant properties of Chlorella sorokiniana
1个月前
已完结
Multidimensional analysis of the flavor characteristics of yellow peach at different ripening stages: Chemical composition profiling and sensory evaluation
1个月前
已完结
Regulation of the quality, flavour, and microbial community of industrially fermented split red sour soup by Lentilactobacillus buchneri and Pediococcus ethanolidurans
1个月前
已完结
Effect of Lactobacillus plantarum enriched with organic/inorganic selenium on the quality and microbial communities of fermented pickles
1个月前
已完结
Mechanism of foraging selections regulated by gustatory receptor 43a in Ostrinia furnacalis larvae
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