Lv22
160 积分 2026-05-15 加入
Comparison of different drying processes of Morchella sextelata: Changes in volatile and non-volatile components, color and texture
14天前
已完结
Variations of nonvolatile taste components of mushrooms with different operating conditions and parameters from farm to fork
14天前
已完结
BCL10 is rarely mutated in human prostate carcinoma, small-cell lung cancer, head and neck tumours, renal carcinoma and sarcomas
14天前
已关闭
Analysis of umami taste substances of morel mushroom (Morchella sextelata) hydrolysates derived from different enzymatic systems
15天前
已完结
The Effects of Different Postharvest Drying Temperatures on the Volatile Flavor Components and Non-Volatile Metabolites of Morchella sextelata
15天前
已完结
Multilocus phylogenetic analysis of true morels ( Morchella ) reveals high levels of endemics in Turkey relative to other regions of Europe
15天前
已完结
Anatomy Trains
15天前
已关闭
Comparative analysis of drying methods on the flavor and quality attributes of ginger (Zingiber officinale) using HS-GC-IMS and E-nose
16天前
已完结
Umami characterization and molecular simulation of novel peptides from Pleurotus citrinopileatus Singer bromelain hydrolysate
17天前
已完结
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