Lv4
730 积分 2021-05-25 加入
Exploration of milk flavor: From the perspective of raw milk, pasteurized milk, and UHT milk
11个月前
已完结
Discovery and mechanism explanation of a novel green biocatalyst esterase Bur01 from Burkholderia ambifaria for ester synthesis under aqueous phase
1年前
已完结
Decoding Molecular Mechanism Underlying Human Olfactory Receptor OR8D1 Activation by Sotolone Enantiomers
1年前
已完结
Characterization of key aroma compounds in soy sauce flavor baijiu by molecular sensory science combined with aroma active compounds reverse verification method
1年前
已完结
The regulatory mechanism of mannan from millet Huangjiu on flavor release
1年前
已完结
Mixed fermentation innovation: Manipulating nitrogen and carbon levels for organoleptic masking of undesirable green character attributed to 3-isobutyl-2-Methoxypyrazine in wines
1年前
已完结
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