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168 积分 2023-09-16 加入
The Synergistic Taste Effect of Monosodium Glutamate and Disodium 5′‐Inosinate
22天前
已完结
Yeast extract as a more sustainable food ingredient: Insights into flavor and bioactivity
2个月前
已完结
Yeast extract as a more sustainable food ingredient: Insights into flavor and bioactivity
2个月前
已关闭
Yeast extract as a more sustainable food ingredient: Insights into flavor and bioactivity
2个月前
已关闭
Yeast extract as a more sustainable food ingredient: Insights into flavor and bioactivity
2个月前
已关闭
Beyond Aromas: Exploring the Development and Potential Applications of Electroencephalography in Olfactory Research—From General Scents to Food Flavor Science Frontiers
4个月前
已完结
Balance scientific and ethical concerns to achieve a nuanced perspective on ‘blood amber’
4个月前
已完结
Identification of novel umami peptides from Pleurotus ostreatus and their umami-enhancing effects through virtual screening, sensory evaluation, and molecular simulation
6个月前
已完结
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