Lv11
60 积分 2024-12-24 加入
PLIP 2021: expanding the scope of the protein–ligand interaction profiler to DNA and RNA
6小时前
已完结
Microbial interactions and ecology in fermented food ecosystems
24天前
已完结
Peanut Pairing Baijiu: To Enhance Retronasal Aroma Intensity while Reducing Baijiu Aftertaste
2个月前
已完结
Evaluation of flavor characteristics in Chinese wheat flour paste using electronic‐nose, electronic‐tongue, and headspace‐gas chromatography‐ion mobility spectrometry at different fermentation stages
2个月前
已完结
The formation mechanism of volatile and nonvolatile flavor substances in sourdough based on genomics and metabolomics
3个月前
已完结
Enhancing walnut protein isolate functionality with ultrasound treatment: An integrated experimental and molecular dynamics simulation study
3个月前
已完结
Beyond Aromas: Exploring the Development and Potential Applications of Electroencephalography in Olfactory Research—From General Scents to Food Flavor Science Frontiers
4个月前
已完结
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