Lv41
466 积分 2025-02-26 加入
Effect of non-enzymatic browning on oysters during hot air drying process: Color and chemical changes and insights into mechanisms
9天前
已完结
Formation of Flavor Components by the Reaction of Amino Acid and Carbonyl Compounds in Mild Conditions
1个月前
已完结
Insight into the mechanism of roasting-induced characteristic aroma formation in Wuyi rock tea using an “in-leaf” model with isotopic labeling
3个月前
已完结
Influence of different pre-treatments on flavor quality of freeze-dried carrots mediated by carotenoids and metabolites during 120-day storage
5个月前
已完结
Advances and Perspectives in Fruits and Vegetables Flavor Based on Molecular Sensory Science
5个月前
已完结
Identification of Light-Induced Key Off-Flavors in Ponkan Mandarin Juice Using MDGC-MS/O and GC–MS/PFPD
5个月前
已完结
Characterization of the key active aroma compounds in Pu-erh tea using gas chromatography–time of flight/mass spectrometry–olfactometry combined with five different evaluation methods
6个月前
已完结
Improvement of physicochemical characteristics, bioactivity, flavor and metabolic profiles of mango juice by Limosilactobacillus reuteri
7个月前
已完结
Integrated transcriptomics and metabolomics reveal changes during Streptococcus thermophilus JM66 fermentation in milk: Fermentation characteristics, flavor profile, and metabolic mechanism
7个月前
已完结
皖公网安备34019202002308
