Lv51
1134 积分 2024-10-16 加入
Evolution of fermented grain yeast communities in strong‐flavored baijiu and functional validation of yeasts that produce superior‐flavored substances
9天前
已完结
Vacuum freeze drying combined with catalytic infrared drying to improve the aroma quality of chives: Potential mechanisms of their formation
15天前
已完结
Mechanistic insight into polysaccharides and ultrasound synergistic enhancement of the quality of low-salt surimi gels
1个月前
已完结
The flavor enhancement mechanism of ultrasound-assisted curing and UV-assisted drying in semi-dried tilapia fillets based on flavoromics, lipidomics, and metabolomics
1个月前
已完结
Enhanced Gelation Properties and Saltiness Perception of Low-Salt Surimi Gel with Psyllium Husk Powder
1个月前
已完结
Dual enhancement effects of different yeast extract on gel properties and saltiness perception of low-salt surimi gel from silver carp
1个月前
已完结
Production of protein-loaded starch microspheres using water-in-water emulsion method
1个月前
已完结
Anti‐Inflammatory Effect of Clostridium butyricum‐Derived Extracellular Vesicles in Ulcerative Colitis: Impact on Host microRNAs Expressions and Gut Microbiome Profiles
1个月前
已完结
Clostridium butyricum, a butyrate-producing potential probiotic, alleviates experimental colitis through epidermal growth factor receptor activation
1个月前
已完结
Protective Effects of Clostridium Butyricum in a Murine Model of Dextran Sodium Sulfate-Induced Colitis That Involve Inhibition of the TLR2 Signaling Pathway and T Helper 17 Cells
1个月前
已完结
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