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40 积分 2025-06-18 加入
Key components, formation pathways, affecting factors, and emerging analytical strategies for edible mushrooms aroma: A review
4个月前
已完结
Volatile Compounds and Aroma Characteristics of Jujube ( Ziziphus Jujuba Mill.): A Comprehensive Review from Biosynthesis to Processing
4个月前
已完结
Characterisation of dynamic changes in nutritional components and aroma compound formation in natto during fermentation and post-ripening
6个月前
已完结
Postharvest fragrance dynamics of different scented cut lilies: Insights from HS–SPME–GC–MS and electronic nose
6个月前
已完结
Study on dynamic changes in characteristic volatile compounds uncovers aroma development of Hainan Dayezhong (Camellia sinensis var. assamica) black tea
6个月前
已完结
Supercritical anti-solvent process as an alternative technology for vitamin complex encapsulation using zein as wall material: Technical-economic evaluation
8个月前
已关闭
Trends and Advances in Liposome Formulation Technology with an Emphasis on Ensuring Safety and Quality in Food and Drug Applications
8个月前
已关闭
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