Lv51
930 积分 2026-01-02 加入
Changes in characteristic volatile aroma substances during fermentation and deodorization of Gracilaria lemaneiformis by lactic acid bacteria and yeast
10分钟前
已完结
Volatile Flavor Compounds in Yogurt: A Review
23分钟前
已完结
Identification of odor volatile compounds and deodorization of Paphia undulata enzymatic hydrolysate
38分钟前
已完结
Chemical composition analysis of the essential oil of Solanumn nigrum L. by HS/SPME method and calculation of the biochemical coefficients of the components
1小时前
已完结
Improving bio-oil chemical profile of seaweeds through anaerobic fermentation pre-treatment
1小时前
已完结
A systematic review on the flavor of soy‐based fermented foods: Core fermentation microbiome, multisensory flavor substances, key enzymes, and metabolic pathways
1小时前
已完结
Potential Use of Seaweed Bioactive Compounds in Skincare—A Review
2小时前
已完结
Influence of thermal processing on flavor and sensory profile of sturgeon meat
2小时前
已完结
Alginate microcapsules enriched with biofilm-like Lactiplantibacillus plantarum: characterization, stability, and application in fermented soy yoghurts
3小时前
已完结
Monascus spp. fermented brown seaweeds extracts enhance bio-functional activities
3小时前
已完结
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