Lv4
705 积分 2020-12-15 加入
Lactobacillus reuteri tryptophan metabolism promotes host susceptibility to CNS autoimmunity
22天前
已完结
Culture‐Specific Variation in the Flavor Profile of Soymilks
3个月前
已完结
Key umami taste contributors in Longjing green tea uncovered by integrated means of sensory quantitative descriptive analysis, metabolomics, quantification analysis and taste addition experiments
3个月前
已完结
Descriptive sensory analysis: past, present and future
3个月前
已完结
Influence of lactic acid bacteria metabolites on physical and chemical food properties
3个月前
已完结
Correlation between microbiota and flavours in fermentation of Chinese Sichuan Paocai
3个月前
已完结
Impact of Lactobacillus plantarum 423 fermentation on the antioxidant activity and flavor properties of rice bran and wheat bran
3个月前
已完结
Effect of Lactobacillus plantarum fermentation on the volatile flavors of mung beans
3个月前
已完结
Novel biotechnological approaches to improving aromas and flavors of legume‐derived food products
4个月前
已完结
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