Lv62
3108 积分 2021-12-28 加入
High-foaming modified walnut protein enhances milk coffee quality and volatile aroma profile
1天前
已关闭
Sweetness prediction of natural compounds
1个月前
已完结
How sweetener type and aroma concentration shape aroma release and flavour perception in sugar-free chewing gum
2个月前
已完结
Allergenicity of alcohol-soluble wasp pupal proteins and its impact on the gut microbiota
8个月前
已完结
Determination of umami compounds in edible fungi and evaluation of salty enhancement effect of Antler fungus enzymatic hydrolysate
9个月前
已完结
Mycelial vigor, growth, physicochemical and sensory characteristics of Lentinula edodes produced from agroindustrial residues and their anaerobic digestates
9个月前
已完结
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