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186 积分 2023-11-23 加入
Composition, structure and flavor mechanism of numbing substances in Chinese prickly ash in the genus Zanthoxylum: A review
13天前
已完结
Effects of starter culture inoculation on texture characteristics, flavor, and biogenic amine formation in slightly fermented beef
1个月前
已完结
Flavor chemistry and bioactivity of Szechuan pepper (Zanthoxylum Genus): Bridging Má aroma, Má sensation, and bitter compounds
4个月前
已关闭
Aroma Profile of Star Anise and the Structure-odor Relationship of Anethole
4个月前
已完结
Assessment of fresh star anise (Illicium verum Hook.f.) drying methods for influencing drying characteristics, color, flavor, volatile oil and shikimic acid
4个月前
已完结
The difference analysis of physicochemical indexes and volatile flavor compounds of chili oil prepared from different varieties of chili pepper
4个月前
已完结
Comparative study on flavor metabolites in different components of dried chili and fermented chili: whole chili, chili pericarp and chili seed
4个月前
已完结
Simultaneous extraction of polysaccharides and polyphenols from blackcurrant fruits: Comparison between response surface methodology and artificial neural networks
6个月前
已完结
Apple juice clarification by a purified polygalacturonase from Calonectria pteridis
9个月前
已完结
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