Lv51
920 积分 2024-11-01 加入
A broadband hyperspectral image sensor with high spatio-temporal resolution
4小时前
已完结
Plantaricin-producing Lactiplantibacillus plantarum NDF28B2 as an adjunct culture enhances fermented Milk texture and suppresses Listeria monocytogenes
1个月前
已完结
The formation mechanism and regulation of the unique flavor in fried dough products
1个月前
已完结
Exploring the spoilage mechanism differences of yak and cattle meat during chilled storage: A combined 16S rRNA gene sequencing and non-targeted metabolomics approach
1个月前
已完结
Intelligent control for improving the quality of fresh meat products with rich lipid in cold chain logistics: research status, challenge, and potential applications
1个月前
已完结
Intelligent label systems in fresh food supply chain: from single-function to multi-parameter integration
1个月前
已完结
From formation to solutions: Off-flavors and innovative removal strategies for farmed freshwater fish
4个月前
已完结
Dynamics of the microbiome and volatile organic compounds during fermentation and aging of soy sauce
4个月前
已完结
New insights from flavoromics on different heating methods of traditional fermented shrimp paste: The volatile components and metabolic pathways
4个月前
已完结
The analysis of volatile compounds through flavoromics and machine learning to identify the origin of traditional Chinese fermented shrimp paste from different regions
4个月前
已完结
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