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46 积分 2024-11-03 加入
Formation of fluorescent substances and correlation with process flavor changes of dehydrated Maillard reaction intermediates of peanut protein hydrolysates
10天前
已完结
Integration of lipidomics and flavoromics reveals the lipid-flavor transformation mechanism of fish oil from silver carp visceral with different enzymatic hydrolysis
26天前
已完结
An optimized organic acid human sensory sourness analysis method
1个月前
已完结
Revealing the mechanism of flavor improvement of fermented goat milk based on lipid changes
2个月前
已完结
Insight into the relationship between microorganism communities and flavor quality of Chinese dry-cured boneless ham with different quality grades
4个月前
已完结
Combined application of high-throughput sequencing and UHPLC-Q/TOF-MS-based metabolomics in the evaluation of microorganisms and metabolites of dry-cured ham of different origins
4个月前
已完结
A comprehensive review of starch-based technology for encapsulation of flavor: From methods, materials, and release mechanism to applications
4个月前
已完结
Impact of voltage and pulse delivery mode on the efficacy of pulsed light for the inactivation of Listeria
4个月前
已完结
Decoding temperature-driven microbial community changes and flavor regulation mechanism during winter fermentation of soy sauce
4个月前
已完结
ENaC activation by proteases
4个月前
已完结
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