Lv11
16 积分 2024-05-04 加入
Yeast: the soul of beer’s aroma—a review of flavour-active esters and higher alcohols produced by the brewing yeast
1小时前
待确认
Microbiota Interactions as Critical Determinants of Flavor Development in Fermented Foods
6小时前
已完结
Recent advances in analytical approaches for aroma interaction of fermented foods: A review
6小时前
已完结
Deciphering the differences in aroma components of tobacco from different origins based on HS-GC-IMS and multivariate statistical analysis
6天前
已完结
Production and purification of 2‐phenylethanol by Saccharomyces cerevisiae using tobacco waste extract as a substrate
11天前
已完结
Recent trends in microbial flavour Compounds: A review on Chemistry, synthesis mechanism and their application in food
16天前
已完结
Characterization of Aroma-Active Compounds in Four Yeast Extracts Using Instrumental and Sensory Techniques
18天前
已完结
Enzymatic Hydrolysis of Oilseeds and Their By‐Products for Controlled Aroma Formation: A Critical Review of Mechanisms and Applications
1个月前
已完结
Current Progress in the Extraction, Functional Properties, Interaction with Polyphenols, and Application of Legume Protein
1个月前
已完结
Traditional fermented soybean products: processing, flavor formation, nutritional and biological activities
2个月前
已完结
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