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26 积分 2025-10-08 加入
Characterization of the effect of non-Saccharomyces cerevisiaes on the non-volatile constituents and volatile profiles of low-alcoholic pomegranate beverages
1小时前
待确认
Aromatic composition and sensory characteristics of passion fruit wine fermented by different indigenous non-Saccharomyces yeast strains
1小时前
已完结
Effect of co-fermentation of Rhodotorula mucilaginosa with Saccharomyces cerevisiae on the quality and flavor profile of cider
8小时前
已完结
Salt taste receptors and associated salty/salt taste-enhancing peptides: A comprehensive review of structure and function
1天前
已完结
Bitterness and astringency of tea leaves and products: Formation mechanism and reducing strategies
4天前
已完结
Flavor of tea (Camellia sinensis): A review on odorants and analytical techniques
6天前
已完结
Sequential determination of tannin and total amino acid contents in tea for taste assessment by a fluorescent flow-injection analytical system
6天前
已完结
Seasonal variation in non-volatile flavor substances of fresh tea leaves (Camellia sinensis) by integrated Lipidomics and metabolomics using UHPLC-Q-exactive mass spectrometry
6天前
已完结
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