Lv11
48 积分 2024-01-02 加入
Consumers’ usage, preference and perceptions of plant-based drinks: a cross-country comparison among consumers from capitals of Brazil, China, and Denmark
1小时前
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Interaction of Saliva and Taste
1个月前
已完结
Food-derived umami peptides: bioactive ingredients for enhancing flavor
1个月前
已完结
Antioxidant and antibrowning properties of Maillard reaction products in food and biological systems
1个月前
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Lipid oxidation and improving the oxidative stability
1个月前
已完结
Under-water sounds of the Japanese gurnard Chelidonichthys kumu
1个月前
已完结
Analysis of volatile flavour compounds by Proton Transfer Reaction-Mass Spectrometry: fragmentation patterns and discrimination between isobaric and isomeric compounds
6个月前
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The gut core microbial species Bifidobacterium longum: colonization, mechanisms, and health benefits
8个月前
已完结
Bridging dietary polysaccharides and gut microbiome: how to achieve precision modulation for gut health promotion
8个月前
已完结
Evaluation of taste compounds of stewed beef juice
9个月前
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