Lv11
58 积分 2026-03-09 加入
Changes of lactones in milk and their correlation with lipids under different heating treatments
12小时前
已完结
Lipidomics and Flavouromics assessment of the effects of enzyme modification on butter composition
1个月前
已完结
Enhancing cryo-enzymatic efficiency in cold-adapted lipase from Psychrobacter sp. C18 via site-directed mutagenesis
1个月前
已关闭
Liquid microbial lipase — recent applications and expanded use through immobilization
1个月前
已完结
Comprehensive insights into lipid-flavor transformation mechanism in cream during fermentation: Integration of volatilomics and lipidomics
1个月前
已完结
Evaluation of fatty acids, free fatty acids and textural properties of butter and sadeyag (anhydrous butter fat) produced from ovine and bovine cream and yoghurt
1个月前
已完结
Artificial intelligence-driven strategies to enhance the application of lactic acid bacteria as functional probiotics: Health promotion and optimization for industrial applications
2个月前
已完结
Application of computer vision techniques to fermented foods: An overview
2个月前
已完结
Machine learning-driven microbial community synthesis: A new paradigm for intelligent upgrading of food fermentation
2个月前
已完结
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