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124 积分 2025-02-19 加入
An overview of bitter compounds in foodstuffs: Classifications, evaluation methods for sensory contribution, separation and identification techniques, and mechanism of bitter taste transduction
5小时前
已完结
SPRING SOIL FUMIGATION WITH DAZOMET IN CHICORY GROWING AND ITS SUBSEQUENT EFFECT ON HEAD QUALITY
5天前
已完结
More Than the Sum of Its Parts: Microbiome Biodiversity as a Driver of Plant Growth and Soil Health
12天前
已完结
Facilitation promotes invasions in plant‐associated microbial communities
12天前
已完结
Polyphasic taxonomy of the genus Talaromyces
1个月前
已关闭
Sensomics Mapping and Identification of the Key Bitter Metabolites in Gouda Cheese
1个月前
已完结
Identification of Sensory-Active Phytochemicals in Asparagus (Asparagus officinalis L.)
1个月前
已完结
Characterization of the Aroma of a Wine from Maccabeo. Key Role Played by Compounds with Low Odor Activity Values
1个月前
已完结
Comparison of Aroma-Active Compounds and Sensory Characteristics of Durian (Durio zibethinus L.) Wines Using Strains of Saccharomyces cerevisiae with Odor Activity Values and Partial Least-Squares Regression
1个月前
已完结
Verification of Aroma Profiles of Jiashi Muskmelon Juice Characterized by Odor Activity Value and Gas Chromatography–Olfactometry/Detection Frequency Analysis: Aroma Reconstitution Experiments and Omission Tests
1个月前
已完结
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