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196 积分 2024-11-23 加入
Changes in characteristic volatile aroma substances during fermentation and deodorization of Gracilaria lemaneiformis by lactic acid bacteria and yeast
2个月前
已完结
Gas recognition in E-nose system: A review
3个月前
已完结
Microbiomics and metabolomics insights into the microbial regulation on the formation of flavor components in the traditional fermentation process of Chinese Hongqu aged vinegar
3个月前
已完结
Role of freeze-drying in cellulose-based aerogels: Freezing optimization strategies and diverse water treatment applications
11个月前
已完结
The preparation and identification of characteristic flavour compounds of maillard reaction products of protein hydrolysate from grass carp
1年前
已完结
Collagen glycopeptides from transglutaminase-induced glycosylation exhibit a significant salt taste-enhancing effect
1年前
已完结
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