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36 积分 2022-12-11 加入
Interaction of milk fat globule membrane protein with liposome and its influence on the physicochemical properties, structure, and lipid digestion of infant formula emulsions: Toward mimicking the human milk fat globule
15小时前
已完结
2′-Fucosyllactose affects brain development of humanized- microbiome weanling mice through gut-brain axis
7天前
已完结
Global Levels and Variations of Cholesterol and Polar Lipids of Human Milk: A Systematic Review and Meta-analysis
12天前
已完结
Sensory Evaluation
1个月前
已完结
Sensory Evaluation
1个月前
已关闭
Cooperation between Lactococcus lactis and Nonstarter Lactobacilli in the Formation of Cheese Aroma from Amino Acids
1个月前
已完结
SELECTION OF STANDARDS TO REFERENCE TERMS IN A CHEDDAR‐TYPE CHEESE FLAVOR LANGUAGE
1个月前
已完结
DETERMINATION OF THE SENSORY FLAVOR ATTRIBUTES OF AGED NATURAL CHEESE1
1个月前
已完结
Comparison of lactose free and traditional mozzarella cheese during shelf-life by aroma compounds and sensory analysis
1个月前
已完结
Short communication: Sensory characteristics and volatile organic compound profile of high-moisture mozzarella made by traditional and direct acidification technology
1个月前
已完结
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