Lv11
68 积分 2023-06-05 加入
Liposomal Encapsulation in Food Systems: A Review of Formulation, Processing, and Applications
1小时前
已完结
Nanoliposomes for the Delivery of Food Bioactive Compounds: Preparation, Characterization, and Application in Precision Nutrition
2小时前
已完结
Effects of Different Fermentation Agents on the Quality of Foxtail Millet Steamed Bread During Processing
23天前
已完结
Integrative phenomics, metabolomics, and flavoromics reveal key quality indicators during the formation of flavor and bioactive compounds in Alpinia hainanensis (Zingiberaceae) fruit
2个月前
已完结
Integrated untargeted metabolomics and lipidomics to reveal molecular mechanisms underlying flavor development in hot-air-dried oysters
2个月前
已完结
Flavor evolution of unsweetened green tea beverage during actual storage: Insights from multi-omics analysis
2个月前
已完结
Revealing the influence of Lacticaseibacillus paracasei C5 on the flavor formation of bread dough by metagenomics and flavouromics
6个月前
已完结
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