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360 积分 2023-06-02 加入
Genetic Ablation of the Conidiogenesis Regulator Enhances Mycoprotein Production
3小时前
已完结
Genetic Ablation of the Conidiogenesis Regulator Enhances Mycoprotein Production
3小时前
已关闭
Tentative exploration of the 3D printing performance of the mixed inks with egg white proteins and mycoprotein fibrous to improve the quality of mycoprotein alternatives
3小时前
已完结
Synchronous Bioproduction of Betanin and Mycoprotein in the Engineered Edible Fungus Fusarium venenatum
1个月前
已完结
Microwave-assisted unfermented cocoa bean: improving flavor precursor after acetic acid submersion
2个月前
已完结
Improvement of the Flavor of Powder-Form Meal Replacement: a Review of Relevant Technologies
2个月前
已完结
Reconstitution of the Flavor Signature of Dornfelder Red Wine on the Basis of the Natural Concentrations of Its Key Aroma and Taste Compounds
2个月前
已完结
Reconstitution of the Flavor Signature of Laobaigan-Type Baijiu Based on the Natural Concentrations of Its Odor-Active Compounds and Nonvolatile Organic Acids
2个月前
已完结
Effects of Short-Chain Peptides on the Flavor Profile of Baijiu by the Density Functional Theory: Peptidomics, Sensomics, Flavor Reconstitution, and Sensory Evaluation
2个月前
已完结
Off-Flavors in Pulses and Grain Legumes and Processing Approaches for Controlling Flavor-Plant Protein Interaction: Application Prospects in Plant-Based Alternative Foods
2个月前
已完结
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