Lv41
610 积分 2024-10-10 加入
LC-ESI(±)-LTQ MSn-Based Metabolomic Profiling of Coffee: Fragmentation Pathways for Identification of Major Polar Compounds
2个月前
已完结
Cosmetics and Personal Care Products*
5个月前
已关闭
Texture is a sensory property
5个月前
已完结
Tactile friction and rheological studies to objectify sensory properties of topical formulations
5个月前
已完结
Predicting sensory texture properties of cosmetic emulsions by physical measurements
5个月前
已完结
Enhancing the quality of fermented sufu: synergistic effects of Staphylococcus sciuri and Bacillus toyonensis
6个月前
已完结
Exploring the potential of citrus pectin as stabilizers for fat-free set yogurt: Accelerating fermentation, reducing syneresis, and improving texture
9个月前
已完结
Characterization of key aroma compounds in gray sufu fermented using Leuconostoc mesenteroides subsp. Mesenteroides F24 as a starter culture
9个月前
已完结
Fermented Tofu, Tofuyo
10个月前
已完结
Effect of fractionated lotus seed resistant starch on proliferation of Bifidobacterium longum and Lactobacillus delbrueckii subsp. bulgaricus and its structural changes following fermentation
10个月前
已完结
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