Lv21
130 积分 2025-09-17 加入
Development of cheese-flavored butter essence through enzymatic hydrolysis and lactic acid fermentation
3天前
已完结
The therapeutic potential of matcha tea: A critical review on human and animal studies
20天前
已完结
Anti-fatigue effects of salidroside in mice
27天前
已完结
The Characterization and Stability of Powdered Oil Loaded with β-Carotene Prepared from a Sodium Caseinate–Carrageenan Complex: The Effect of Vacuum Freeze-Drying and Spray-Drying
1个月前
已完结
Production of microencapsulated enzyme-modified cheese (EMC) powder: Impact of wall material combinations, their concentrations, and homogenisation pressures
1个月前
已关闭
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
Optimization of spray drying conditions for improved physical properties in the production of enzyme‐modified cheese powder
1个月前
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
2个月前
已关闭
Production and evaluation of enzyme-modified cheese adding protease or lipase to improve quality properties
2个月前
已完结
The single-step operation for enzyme-modified cheese production: Influence and importance of process parameters
4个月前
已完结
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