Lv1
100 积分 2025-09-17 加入
Flavor precursors and flavor compounds in Cheddar-flavored enzyme-modified cheese due to pre-enzymolysis combined with lactic acid bacteria fermentation
1天前
待确认
Optimization of spray drying conditions for improved physical properties in the production of enzyme‐modified cheese powder
1天前
已完结
Comparison of polyphenol and volatile compounds and in vitro antioxidant, anti-inflammatory, antidiabetic, anti-ageing, and anticancer activities of dry tea leaves
17天前
已关闭
Production and evaluation of enzyme-modified cheese adding protease or lipase to improve quality properties
24天前
已完结
The single-step operation for enzyme-modified cheese production: Influence and importance of process parameters
2个月前
已完结
Preparation of a novel enzyme-modified cheddar cheese: Molecular mechanism of cheese flavor compensation by synergistic action of cell-free extracts and enzyme systems
2个月前
已完结
Flavor precursors and flavor compounds in Cheddar-flavored enzyme-modified cheese due to pre-enzymolysis combined with lactic acid bacteria fermentation
3个月前
已完结
Macadamia oil-based oleogels as cocoa butter alternatives: Physical properties, oxidative stability, lipolysis, and application
3个月前
已完结
Fabrication of novel hybrid gel based on beeswax oleogel: Application in the compound chocolate formulation
3个月前
已完结
Lipidomics and Flavouromics assessment of the effects of enzyme modification on butter composition
3个月前
已完结
皖公网安备34019202002308
