坚强冷荷
Lv4
470 积分
2023-10-09 加入
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An overview of bitter compounds in foodstuffs: Classifications, evaluation methods for sensory contribution, separation and identification techniques, and mechanism of bitter taste transduction
25天前
已完结
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Bitter flavors and bitter compounds in foods: identification, perception, and reduction techniques
26天前
已完结
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Bitter and astringent substances in green tea: composition, human perception mechanisms, evaluation methods and factors influencing their formation
1个月前
已完结
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Multiomics strategy reveals the accumulation and biosynthesis of bitter components in Zanthoxylum schinifolium Sieb. et Zucc
1个月前
已完结
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Synthesis, Formulation and Analytical Method Validation of Rutin Derivative
1个月前
已完结
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Effects of “nine steaming nine sun-drying” on proximate composition, protein structure and volatile compounds of black soybeans
1个月前
已完结
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Bitter and astringent substances in green tea: composition, human perception mechanisms, evaluation methods and factors influencing their formation
1个月前
已完结
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Characterization of Key Aroma Compounds in Tartary Buckwheat (Fagopyrum tataricum Gaertn.) by Means of Sensory-Directed Flavor Analysis
1个月前
已完结
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Partial substitutions of animal with plant protein foods in Canadian diets have synergies and trade-offs among nutrition, health and climate outcomes
1个月前
已完结
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Investigations on color and flavor formed by roasting sesame polysaccharide-protein mixtures
2个月前
已完结