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34 积分 2025-02-23 加入
Isolation and analysis of flavor-presenting substances and umami peptides from soybean and chicken peptides by consecutive chromatography and UPLC-MS/MS
1个月前
已完结
Microbial protein sources: A comprehensive review on the potential usage of fungi and cyanobacteria in sustainable food systems
1个月前
已完结
Characterization of aroma profiles of Chinese four mostfamous traditional red-cooked chickens using GC-MS, GC-IMSand E-nose
2个月前
已完结
Dynamics changes in volatile profile, non-volatile metabolites and antioxidant activitiesof dark tea infusion during submerged fermentation with Eurotium cristatum
2个月前
已完结
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