Lv3
370 积分 2025-03-24 加入
Comparative analysis of composition, volatile compounds, and bioactivities in pomace skins and seeds from different wine grape varieties prior to and following fermentation
5天前
已完结
Wild Australian niches as a source of novel lactic acid bacteria and malolactic fermentation candidates
5天前
已完结
Dual roles of polyphenols in modulating red wine aroma: From yeast-derived aroma accumulation to matrix effects on aroma release
5天前
已完结
Stability and in vitro digestion property of lycopene-loaded pickering emulsions stabilized by a novel pea protein isolate nanoparticle–arabic gum–gallic acid ternary complex system
5天前
已完结
Integrated evaluation of protease selection and drying method for oyster protein hydrolysates: Physicochemical, antioxidant, and umami-related characteristics
5天前
已完结
Optimization and mechanistic study for efficient extraction of curcuminoids from turmeric using a natural hydrophobic deep eutectic solvent
5天前
已完结
Enhancing the essential oil yield from rosemary leaves by solid-state fermentation: process optimization and preliminary investigation of the release mechanism
5天前
已完结
Comparative study of antioxidant activity and chemical composition of alcoholic extracts and essential oils from Cinnamomum verum and Cinnamomum cassia
5天前
已完结
Identification of natural spices based on high-resolution mass spectrometry using omics methods
5天前
已完结
Identification and characterization of umami peptides from enzymatic hydrolysates of cod skin based on sensory evaluation and molecular simulations
5天前
已完结
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