Lv11
70 积分 2024-06-16 加入
Determination and Classification of Added Caramel Color in Adulterated Acerola Juice Formulations
5小时前
待确认
Quantification of table olives' acid, bitter and salty tastes using potentiometric electronic tongue fingerprints
1个月前
已完结
Analysis of umami taste and their contributing compounds in edible fungi based on electronic tongue, sensory evaluation, and chemical analysis
1个月前
已完结
Rheological Properties of Fucoidan–Xanthan Gum Mixture in the Presence of Simulated Salivary Fluid and Its Anti-Inflammatory Effect after In Vitro Digestion
2个月前
已完结
Sensory texture analysis of thickened liquids during ingestion
2个月前
已完结
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