Lv22
120 积分 2024-02-27 加入
The interaction between β-Lactoglobulin and allyl-isothiocyanate
39分钟前
待确认
Sensory characterization of main flavor-producing compounds produced during thermal processing of salted egg yolks
1小时前
已完结
Stability of low density lipoprotein particles affect the formation of off-flavor in thermal egg yolk
1小时前
已完结
Thyme polyphenols modulate myofibrillar protein-odorant interactions: Molecular mechanistic insights into mutton off-flavor release
15小时前
已完结
Enhancing jujube juice quality through Lactiplantibacillus plantarum fermentation: a metabolomics approach
3个月前
已完结
Application of ultrasonic pretreatment on fermentation of jujube juice by Lactobacillus plantarum: investigation on physicochemical and volatile aroma components
3个月前
已完结
Impact of ultra-high-pressure treatment on microbial community composition and flavor quality of jujube juice: Insights from high-throughput sequencing technology, intelligent bionic sensory system, and metabolomics approach
3个月前
已完结
Fermentation modeling and machine learning for flavor prediction in low-sodium radish paocai with potassium chloride substitution
3个月前
已完结
UHPLC-Q-Exactive Orbitrap mass spectrometry reveals the lipidomics of bovine milk and yogurt
3个月前
已完结
Egg white fermentation by lactic acid bacteria: Effects on gel characteristics and preliminary investigation of suitable genera
4个月前
已完结
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