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78 积分 2025-10-26 加入
Analysis of flavour compounds and prediction of sensory properties in sea buckthorn ( Hippophaë rhamnoides L.) berries
5小时前
待确认
Effect of ultrahigh-pressure treatment on the volatile components and chemical composition of sea buckthorn (Hippophae rhamnoides) pulp: Prediction of biochemical pathways for the formation of aroma compounds
5小时前
求助中
Characterizing and decoding the key odor-active compounds in fresh, pasteurized, and high pressure processing sea buckthorn (Hippophae rhamnoides L.) juice
10小时前
已完结
Preparation of sea buckthorn (Hippophae rhamnoides L.) seed meal peptide by mixed fermentation and its effect on volatile compounds and hypoglycemia
10小时前
已完结
Microbial Succession in the Cheese Ripening Process—Competition of the Starter Cultures and the Microbiota of the Cheese Plant Environment
2天前
已完结
Effect of phenolic compounds on the activity of proteolytic enzymes during rennet induced coagulation of milk and ripening of miniature cheese
2个月前
已完结
Antioxidant and polyphenol content of different milk and dairy products
2个月前
已关闭
Investigation of the compositional and structural changes in the proteins of cow milk when processed to cheese
2个月前
已完结
Utilization of two plant polysaccharides to improve fresh goat milk cheese: Texture, rheological properties, and microstructure characterization
2个月前
已完结
Transcranial near-infrared therapy restores synaptic resilience by reshaping signaling landscapes in sleep-deprived tauopathy
2个月前
已完结
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