Lv11
80 积分 2024-09-10 加入
Multi-frequency sono-fermentation with mono and co-cultures of LAB synergistically enhance mulberry juice: Evidence from metabolic, micromorphological, sensorial, and computational approaches
1小时前
待确认
Migration of Nutrient Substances and Characteristic Changes of Chicken White Soup Emulsion from Chicken Skeleton during Cooking
1个月前
已完结
Physicochemical and Sensory Characteristics of Beef-bone Broths Prepared under Atmospheric Pressure and Overpressure
1个月前
已关闭
Analysis of the Flavor Code of Newly Cultivated Excellent Apple Varieties in China Using the Sensomics
3个月前
已完结
Green microextraction and GC × GC/MS quantification of PAHs and derivatives in roasted/smoked spices and dry herbs: implications for food safety
3个月前
已完结
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