Lv11
100 积分 2025-09-17 加入
The single-step operation for enzyme-modified cheese production: Influence and importance of process parameters
3天前
待确认
Preparation of a novel enzyme-modified cheddar cheese: Molecular mechanism of cheese flavor compensation by synergistic action of cell-free extracts and enzyme systems
17天前
已完结
Flavor precursors and flavor compounds in Cheddar-flavored enzyme-modified cheese due to pre-enzymolysis combined with lactic acid bacteria fermentation
1个月前
已完结
Macadamia oil-based oleogels as cocoa butter alternatives: Physical properties, oxidative stability, lipolysis, and application
1个月前
已完结
Fabrication of novel hybrid gel based on beeswax oleogel: Application in the compound chocolate formulation
1个月前
已完结
Lipidomics and Flavouromics assessment of the effects of enzyme modification on butter composition
1个月前
已完结
Increased dietary levels of folic acid reduce survival and alters climbing behaviors 24 h after hypoxia in male and female Drosophila melanogaster
1个月前
已完结
Evaluation of the anti-fatigue activity of Schisandra chinensis polysaccharides
2个月前
已完结
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