Lv21
150 积分 2025-10-08 加入
Nitric oxide maintains the postharvest quality of blackcurrant fruit by stabilizing anthocyanin metabolism and reducing oxidative stress
1小时前
待确认
软枣猕猴桃的开发利用研究进展
2天前
已完结
Microbial modulation of Catharina sour beer: Effects of indigenous lactic acid bacteria and yeasts on chemical composition and sensory attributes
1个月前
已完结
Volatile compounds and sensory characteristics of various instant teas produced from black tea
2个月前
已完结
Interpretable Machine Learning Integrates Flavor Classification with Source Attribution for Low-Salt Soy Sauce Optimization
2个月前
已完结
Research and Application of Artificial Intelligence in Food Flavour Analysis
3个月前
已完结
Unlocking Flavor Complexity Through Multi-Omics Integration: From Molecular Basis to Sensory Perception
5个月前
已完结
Characterization of Aroma Compounds of Chinese "Wuliangye" and "Jiannanchun" Liquors by Aroma Extract Dilution Analysis
5个月前
已完结
Physiological properties evaluation and exopolysaccharide biosynthesis of Limosilactobacillus fermentum JL-2 from Chinese traditional fermented dairy product based on genomic insight
7个月前
已完结
Limosilactobacillus fermentum MG7011: An Amylase and Phytase Producing Starter for the Preparation of Rice-Based Probiotic Beverages
7个月前
已完结
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