Lv4
588 积分 2022-12-11 加入
Milk polar lipids composition and functionality: a systematic review
1个月前
已完结
Tuning and modeling cheese flavor
1个月前
已完结
Characterization of differences in physicochemical properties, volatile organic compounds and non-volatile metabolites of prune wine by inoculation of different lactic acid bacteria during malolactic fermentation
1个月前
已完结
Biochemistry of aroma compounds in cheese
1个月前
已完结
Identification and characterization of key aroma chemotypes and volatile biomarkers by HS-SPME-GC–MS for precision flavor breeding in blueberries
1个月前
已完结
Identification of key odorants of fried cottage cheese and contribution of Galactomyces geotrichum MK017 to the formation of 2-phenylethanol and related rose-like aroma compounds
1个月前
已完结
Phospholipid Composition and Fat Globule Structure I: Comparison of Human Milk Fat from Different Gestational Ages, Lactation Stages, and Infant Formulas
1个月前
已完结
Influence of fat type and homogenization on fat integration into the casein network of filled low-moisture part-skim mozzarella: exploring structure-function relationships
1个月前
已完结
Impact of different level of α-s1 casein on curd stretchability in the production of mozzarella cheese from goat milk
1个月前
已完结
Phosphatidylcholine as a precursor of choline for acetylcholine synthesis
2个月前
已关闭
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