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40 积分 2024-06-02 加入
The quality of beef-soybean paste and the relationship between microbial composition and flavor changes during fermentation
2个月前
已完结
Identifying keystone species in microbial communities using deep learning
2个月前
已完结
Topologically-crosslinked hydrogels based on γ-cyclodextrins
3个月前
已完结
Fungal volatiles – a survey from edible mushrooms to moulds
4个月前
已完结
Bitterness of Phenylalanine- and Tyrosine-containing Peptides
5个月前
已完结
A review on fermented vegetables: Microbial community and potential upgrading strategy via inoculated fermentation
6个月前
已完结
The health benefits of fermented fruits and vegetables and their underlying mechanisms
6个月前
已完结
Creation and analysis of biochemical constraint-based models using the COBRA Toolbox v.3.0
7个月前
已完结
Structural and Sensory Characterization of Compounds Contributing to the Bitter Off-Taste of Carrots (Daucus carota L.) and Carrot Puree
8个月前
已完结
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