Lv61
1990 积分 2022-10-24 加入
The flavors of edible mushrooms: A comprehensive review of volatile organic compounds and their analytical methods
2个月前
已完结
Dissecting dietary and semisynthetic volatile phenylpropenes: A compile of their distribution, food properties, health effects, metabolism and toxicities
2个月前
已完结
Surmounting the off-flavor challenge in plant-based foods
2个月前
已完结
Antioxidant strategies for preventing oxidative flavour deterioration of foods enriched with n-3 polyunsaturated lipids: a comparative evaluation
2个月前
已完结
Role of microbiota and its ecological succession on flavor formation in traditional dry-cured ham: a review
2个月前
已完结
Volatile compounds, affecting factors and evaluation methods for rice aroma: A review
2个月前
已完结
Metabolic engineering of aroma components in fruits
2个月前
已完结
Flavor Chemistry of Cocoa and Cocoa Products—An Overview
2个月前
已完结
Bitterness in alcoholic beverages: The profiles of perception, constituents, and contributors
2个月前
已完结
Trends in food science & technology an overview of mead production and the physicochemical, toxicological, and sensory characteristics of mead with a special emphasis on flavor
2个月前
已完结
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