Lv4
530 积分 2024-12-16 加入
Future foods: Alternative proteins, food architecture, sustainable packaging, and precision nutrition
1天前
待确认
Targeted delivery of food functional ingredients in precise nutrition: design strategy and application of nutritional intervention
1天前
已完结
METLIN-CCS Lipid Database: An authentic standards resource for lipid classification and identification
1个月前
已完结
Effect of lipase and lipoxygenase on lipid metabolism and the formation of main volatile flavour compounds in fermented fish products: a review
2个月前
已完结
A systematic review on the flavor of soy‐based fermented foods: Core fermentation microbiome, multisensory flavor substances, key enzymes, and metabolic pathways
2个月前
已完结
The relationship between flavor formation, lipid metabolism, and microorganisms in fermented fish products
2个月前
已完结
Artificial intelligence and food flavor: How AI models are shaping the future and revolutionary technologies for flavor food development
4个月前
已完结
Interaction of polysaccharides on gel characteristics and protein microstructure of threadfin bream surimi gel
4个月前
已完结
Regulation of microbial metabolism on the formation of characteristic flavor and quality formation in the traditional fish sauce during fermentation: a review
5个月前
已完结
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