Lv41
570 积分 2025-10-13 加入
Production of bigel based on κ-carrageenan and monoglyceride for potential application as a shortening replacer in cookie
3个月前
已完结
Identification and quantification of Alkyloxazoles in roasted tea infusion (Camellia sinensis): Their thresholds, sensory impact, and related amino acids
3个月前
已完结
The effect of lactic acid bacteria as a starter on the microbial community and flavors of the fermented beef-soybean paste
3个月前
已完结
Modulation of flavour perception under sodium-reduced conditions: A sensory–metabolic interaction framework driven by Debaryomyces hansenii SH4 and KCl
3个月前
已关闭
Recent advances in high relative humidity strategy for preservation of postharvest fruits and vegetables: A comprehensive review
4个月前
已完结
Improving Biocontrol Potential of Antagonistic Yeasts Against Fungal Pathogen in Postharvest Fruits and Vegetables Through Application of Organic Enhancing Agents
4个月前
已完结
Identification and validation of core microbes for the formation of the characteristic flavor of fermented oysters (Crassostrea gigas)
4个月前
已完结
Identification and validation of core microbes for the formation of the characteristic flavor of fermented oysters (Crassostrea gigas)
4个月前
已完结
Identification and validation of core microbes for the formation of the characteristic flavor of fermented oysters (Crassostrea gigas)
4个月前
已完结
Efficient purification of the antimicrobial peptide ε-poly-L-lysine from microbial culture medium with continuous ion-exchange chromatography
4个月前
已完结
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