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58 积分 2025-06-06 加入
Microbiota interactions as critical determinants of flavor development in fermented foods
1天前
待确认
Effects of different drying methods on the product quality and volatile compounds of whole shiitake mushrooms
3天前
已完结
Effects of different drying methods on the product quality and volatile compounds of whole shiitake mushrooms
3天前
已完结
Contributions of non-volatile and volatile compounds to the umami taste and overall flavour of shiitake mushroom extracts and their application as flavour enhancers in cooked minced meat
3天前
已完结
Effects of drying on the quality characteristics and release of umami substances of Flammulina velutipes
3天前
已完结
Effects of different drying methods on the physical characteristics and non-volatile taste components of Schizophyllum commune
3天前
已完结
Effects of different drying methods on the physical characteristics and non-volatile taste components of Schizophyllum commune
3天前
已关闭
Volatile Monoterpenes in Black Currant (Ribes nigrumL.) Juice: Effects of Heating and Enzymatic Treatment by β-Glucosidase
3天前
已完结
A potential flavor culture: Lactobacillus harbinensis M1 improves the organoleptic quality of fermented soymilk by high production of 2,3-butanedione and acetoin
10天前
已完结
Characterization of the Key Odorants in a High-Grade Chinese Green Tea Beverage (Camellia sinensis; Jingshan cha) by Means of the Sensomics Approach and Elucidation of Odorant Changes in Tea Leaves Caused by the Tea Manufacturing Process
10天前
已关闭
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