Lv5
1600 积分 2024-09-11 加入
Role of Flavonols and Proanthocyanidins in the Sensory Quality of Sea Buckthorn (Hippophaë rhamnoides L.) Berries
1天前
已完结
Quality components of sea buckthorn (Hippophae rhamnoides) varieties
1天前
已完结
Culture of Staphylococcus xylosus in fish processing by‐product‐based media for lipase production
2天前
已完结
Assay Analysis of Tannase from Lactobacillus plantarum
6天前
已完结
Production of β-glucosidase from okara fermentation using Kluyveromyces marxianus
6天前
已完结
Modification of perceived beer bitterness intensity, character and temporal profile by hop aroma extract
11天前
已完结
The Odorant ( R)-Citronellal Attenuates Caffeine Bitterness by Inhibiting the Bitter Receptors TAS2R43 and TAS2R46
11天前
已完结
Heart rate and skin conductance responses to taste, taste novelty, and the (dis)confirmation of expectations
11天前
已完结
The role of congruency in taste–odor interactions
19天前
已完结
Modification of perceived beer bitterness intensity, character and temporal profile by hop aroma extract
19天前
已完结
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