Lv4
474 积分 2025-02-26 加入
Phytic acid pretreatment potentiates the biocontrol efficacy of Meyerozyma caribbica against Aspergillus carbonarius infection in table grapes: Insights from physiological and transcriptomic analyses
1个月前
已完结
Transcriptomics and metabolomics reveal effects of Lactiplantibacillus plantarum NCU116 fermentation on carrot flavor
1个月前
已完结
Nitrogen maceration of wine grape: An alternative and sustainable technique to carbonic maceration
2个月前
已完结
Carbonic maceration vinification: A tool for wine alcohol reduction
2个月前
已完结
Off-Flavour Challenges in Plant Proteins: Mechanisms, Advanced Oxidation Technologies, and Opportunities for Flavour Improvement—A Critical Review
3个月前
已完结
Polyphenol oxidase silencing avoids protein cross‐linking and enzymatic browning in Nicotiana benthamiana leaf extracts
3个月前
已完结
Hydrogen sulfide in seafood: Formation, hazards, and control
3个月前
已完结
Effect of non-enzymatic browning on oysters during hot air drying process: Color and chemical changes and insights into mechanisms
5个月前
已完结
Formation of Flavor Components by the Reaction of Amino Acid and Carbonyl Compounds in Mild Conditions
6个月前
已完结
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