Lv1
26 积分 2025-06-27 加入
The effect of pH on the fat and protein within cream cheese and their influence on textural and rheological properties
9小时前
已完结
Optimization of convective drying by response surface methodology
2个月前
已完结
Improving the aroma profile of inoculated fermented sausages by constructing a synthetic core microbial community
4个月前
已完结
In-situ substitution and community dynamics modeling for enhanced safety in Chinese rice wine brewing
4个月前
已完结
Insights into flavor quality and metabolites profiles of fresh cheese with different probiotics by SPME-GC-MS and untargeted metabolomics
5个月前
已完结
Integrated analysis of characteristic volatile flavor formation mechanisms in probiotic co-fermented cheese by untargeted metabolomics and sensory predictive modeling
5个月前
已完结
Non-targeted metabolomics identifies biomarkers in milk with high and low milk fat percentage
5个月前
已完结
Species-specific variations in milk fat globule membrane lipid composition of colostrum from yak, buffalo, and cow: A UHPLC-Qtrap-MS targeted lipidomics study
5个月前
已完结
The Synergistic Activity and Interaction Mechanism of Linoleic Acid and a Bioactive Pentapeptide (Tyr-Val-Pro-His-Trp) from Walnut Meal in the Treatment of Alzheimer’s Disease
6个月前
已完结
Improving the Flavor of Rice Fermentation: Screening and Application of Beneficial Bacteria
6个月前
已完结
皖公网安备34019202002308
