Lv11
40 积分 2026-04-21 加入
Combining lipase enzymatic techniques and antioxidants on the flavor of structured lipids (SLs) prepared from goat butter and coconut oil
9天前
已完结
Lipase screening for preparation of flavor-enhanced anhydrous milk fat via lipase-catalyzed hydrolysis
9天前
已完结
酶解对乳脂风味品质的影响规律研究 Research on the enzymolysis flavor quality effect of milk fat
9天前
已完结
Understanding the flavor dynamics of high-fat dairy products: Insights into mechanisms, aroma profiles, and sensory evaluation
13天前
已完结
Characterization of a fermented dairy, sour cream: Lipolysis and the release profile of flavor compounds
13天前
已完结
Comprehensive characterization of butter fermented with region-specific starter cultures
13天前
已完结
One-pot bioconversion of lignin to 4-vinylphenol derivatives
1个月前
已完结
Bioconversion of phenolic acids from hydrolyzed sugarcane bagasse into vinyl derivatives by recombinant phenolic acid decarboxylase
2个月前
已完结
Efficiency of Conversion of Wheat Bran Biopolymers by a Complex of Hydrolytic Enzymes
2个月前
已完结
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