Lv41
410 积分 2023-11-24 加入
Identification, characterization and molecular docking study of umami peptides from Spanish mackerel head enzymatic hydrolysate and Maillard reaction products
18天前
已完结
Revealing the Secret of Umami Taste of Peptides Derived from Fermented Broad Bean Paste
1个月前
已完结
Unveiling innovation in aroma attribute evaluation of Niulanshan Baijiu: An advanced exploration of two different processing methods via food sensory omics and penalty analysis
2个月前
已完结
Aroma comparison of Qingke baijiu and other light-aroma baijiu produced with Daqu using molecular sensory science
2个月前
已完结
Herbal Wine and Health Benefits
2个月前
已完结
Yeast and bacterial modulation of wine aroma and flavour
2个月前
已完结
Evaluation of physicochemical properties and fermenting qualities of apple wines added with medicinal herbs
2个月前
已完结
Effects of fermentation on flavor and antioxidant activity in ginkgo rice wine
3个月前
已完结
Investigation on fresh bamboo replacing rice husks for brewing light‐aroma Baijiu
3个月前
已完结
Alcoholic Beverages as the Universal Medicine before Synthetics
3个月前
已完结
Diagnostic value of fully automated CT pulmonary angiography in patients with chronic thromboembolic pulmonary hypertension and chronic thromboembolic disease
5个月前
已采纳
Home Introduction of Baked Egg After Oral Food Challenge
5个月前
已采纳
MicroRNA-19a-3p suppresses invasion and metastasis of prostate cancer via inhibiting SOX4
5个月前
已采纳
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