Lv1
46 积分 2024-10-14 加入
Comprehensive review of extraction, purification, structural characteristics, pharmacological activities, structure-activity relationship and application of seabuckthorn protein and peptides
11天前
已完结
Melatonin maintains the quality and cell wall structure of plum fruits under low temperature storage
24天前
已完结
The dynamic changes and correlations between biochemical properties, flavor and microbial community during fermentation of asparagus by-products
28天前
已完结
Exploring Core fermentation microorganisms, flavor compounds, and metabolic pathways in fermented Rice and wheat foods
1个月前
已完结
Advances in the microbial biosynthesis of methyl ketones
1个月前
已完结
Maillard reaction products of soybean protein hydrolysates and reducing sugar: Structure and flavor insights
1个月前
已完结
Maillard reaction chemistry in formation of critical intermediates and flavour compounds and their antioxidant properties
1个月前
已完结
Formation of key aroma compounds in Agrocybe aegerita during hot air drying: Amino acids and reducing sugars identified as flavor precursors
1个月前
已完结
Maillard reaction chemistry in formation of critical intermediates and flavour compounds and their antioxidant properties
1个月前
已完结
Effects of ultra-high pressure, thermal pasteurization, and ultra-high temperature sterilization on color and nutritional components of freshly-squeezed lettuce juice
1个月前
已完结
皖公网安备34019202002308
