Lv6
3130 积分 2024-03-20 加入
A review of umami taste of Tea: Substances, perception mechanism, and physiological measurement prospects
1个月前
已完结
Fatty acid metabolism in Saccharomyces cerevisiae
1个月前
已完结
Metabolic engineering for enhanced fatty acids synthesis in Saccharomyces cerevisiae
1个月前
已完结
Engineering of Saccharomyces cerevisiae for the synthesis of short chain fatty acids
1个月前
已完结
Machine learning-assisted aroma profile prediction in tomato puree based on flavoromics
2个月前
已完结
Mechanistic insights into cross-modal aroma-taste interactions mediating sweetness perception enhancement in Fu brick tea
2个月前
已完结
Aroma compounds with enhanced sweet perception in tea infusions: Screening, characterization, and sweetening mechanism
2个月前
已完结
Study on the formation mechanism of the key fresh aroma component (Z)-3-hexen-1-ol during the spreading process of lu’an Guapian green tea
2个月前
已完结
Peanut Pairing Baijiu: To Enhance Retronasal Aroma Intensity while Reducing Baijiu Aftertaste
2个月前
已完结
Theoretical and experimental evaluation of biosolvents with different degrees of hydrophobicity for the extraction of safranal and crocins from saffron
4个月前
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