Lv51
1428 积分 2024-06-06 加入
Evaluation of physicochemical properties,bioactivities,flavor profiles and key metabolites during tamarind pulp fermentation by Kluyveromyces marxianus
2个月前
已完结
Flavor evolution and identification of the warmed-over flavor (WOF) in pre-cooked goose meat by means of HS-SPME-GC-MS and GC-IMS
2个月前
已完结
Multi-omics insights into sulfur metabolism and methylthio alcohols formation during industrial radish paocai fermentation
4个月前
已完结
Factors affecting chemical and textural properties of dried tuber, fruit and vegetable
4个月前
已完结
Reduction of microbial population of fresh vegetables (carrot, white radish) and dried fruits (dried fig, dried peach) using atmospheric cold plasma and its effect on physicochemical properties
4个月前
已完结
Factors affecting chemical and textural properties of dried tuber, fruit and vegetable
4个月前
已完结
Implementation of low energy e-beam for dried vegetable treatment: Effect on microbial and physicochemical qualities of dried red chili pepper (Capsicum annuum L.)
4个月前
已完结
Artificial intelligence-based multi-objective optimization in fruit and vegetable drying systems: A comprehensive review
4个月前
已完结
Mechanism of texture formation in dried fruits and vegetables: from macroscopic to the molecular level
4个月前
已完结
Volatiles and bacterial composition of pickled bamboo shoots within 10 pre-packaged Chinese Luosifen disclosed by GC–MS, GC-IMS, and high-throughput sequencing
8个月前
已完结
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