Lv5
920 积分 2025-09-18 加入
A sustainable and environmental benign catalytic process for the production of valuable flavors and fragrances from lignin platform chemicals
8天前
已完结
Biosynthesis of monoterpenoid and sesquiterpenoid as natural flavors and fragrances
8天前
已完结
Engineering carboxylic acid reductases and unspecific peroxygenases for flavor and fragrance biosynthesis
8天前
已完结
Application of cyclodextrin-based microcapsules in food flavors and fragrances
8天前
已完结
Green Biosynthesis of Terpenoid-Derived Flavor and Fragrance Compounds: Advances and Strategic Perspectives
8天前
已完结
Unveiling aroma: A machine learning approach to modeling aroma profiles from chemical components
8天前
已完结
Quality attributes, metabolomics and microbial community dynamics of naturally fermented Xiaohuang ginger (Zingiber officinale cv. Xiaohuang): A ready-to-eat flavoring food
15天前
已完结
Application of Biotechnology in Marine‐Derived Fermented Foods: Technological Evolution and Future Prospects
15天前
已完结
Indole derivatives from lactic acid bacteria in fermented foods: Biosynthesis, functional activities, and implications for food quality and human health
15天前
已完结
Metabolic Engineering of Escherichia coli for Efficient l-Isoleucine Production based on the Citramalate Pathway
1个月前
已完结
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