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446 积分 2025-03-14 加入
Thermolabile essential oils, aromas and flavours: Degradation pathways, effect of thermal processing and alteration of sensory quality
3小时前
待确认
Recent advances and multiple strategies for the synthesis of terpenoid fragrances and flavors in model microorganisms
1个月前
已完结
Cinnamon: An antimicrobial ingredient for active packaging
1个月前
已关闭
Molecular mechanism of phytochemical cinnamic acid/cinnamaldehyde from the spice cinnamon binding to bovine haemoglobin
1个月前
已完结
Characterization of the incense ingredients of cultivated grafting Kynam by TG-FTIR and HS-GC-MS
1个月前
已完结
Elucidating the pattern of flavor evolution during the steaming process of fermented sausages in two dimensions: Strain fermentation and steaming time
1个月前
已完结
Extending the Influence of Terroir through the Spontaneous Fermentation of Pinot Noir in the Vineyard: A Case Study of Greystone Vineyard Fermentation
1个月前
已完结
Biochemical transformations in fermented chili pastes: Impact of cultivar and fermentation type on flavor and bioactive compounds
1个月前
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Comparative nutritional and biochemical analysis of fermented and non-fermented sun-dried fig (Ficus hispida) fruits
1个月前
已完结
Effect of nutritional enhancement of fermentation bacteria on the flavor substances during the rapid fermentation of umami condiment
1个月前
已完结
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