Lv11
10 积分 2024-09-20 加入
The effects of fermented sausage quality driven by reduction of NaCl: Investigation into the microbial community and flavor profiles
1小时前
已完结
Effect of Zanthoxylum bungeanum extract on the quality and cathepsin L activity of Niuganba
6小时前
已完结
Mechanism and effect of tea polysaccharides on meat quality of broiler
25天前
已完结
Inhibitors of human bitter taste receptors from the five-flavour berry, Schisandra chinensis
2个月前
已完结
The flavor-enhancing action of glutamate and its mechanism involving the notion of kokumi
2个月前
已完结
"Peptide-based bitterness inhibitors for caffeine: Structural insights and sensory evaluation
2个月前
已关闭
Composition of free sugars and organic acids in Japanese strawberry cultivars and their influence on the perception of sweetness and sourness
2个月前
已完结
Fabrication and characterization of anchovy protein hydrolysates-polyphenol conjugates with stabilizing effects on fish oil emulsion
4个月前
已完结
Smart carrageenan/carboxymethyl cellulose films combined with zein/gellan gum microcapsules encapsulated by composite anthocyanins for chilled beef freshness monitoring
4个月前
已完结
Development and antimicrobial activity of composite edible films of chitosan and nisin incorporated with perilla essential oil-glycerol monolaurate emulsions
5个月前
已完结
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