Lv2
116 积分 2024-11-19 加入
Microbial interactions and dynamic changes of volatile flavor compounds during the fermentation of traditional kombucha
4天前
已完结
Odor as an ald to chemical safety: Odor thresholds compared with threshold limit values and volatilities for 214 industrial chemicals in air and water dilution
11天前
已完结
Fermentation of blueberry juices using autochthonous lactic acid bacteria isolated from fruit environment: Fermentation characteristics and evolution of phenolic profiles
12天前
已完结
A novel extraction approach and unique physicochemical properties of gelatin from the swim bladder of sturgeon
12天前
已完结
Hydrolysates of Fish Skin Collagen: An Opportunity for Valorizing Fish Industry Byproducts
18天前
已完结
Techno-Functional and Bioactivity Properties of Collagen Hydrolysate and Peptide: A Review
18天前
已完结
Preparation of a protein drink from fish protein hydrolysate obtained from tilapia skin waste
1个月前
已完结
Stabilization effect and interaction mechanism of mannoprotein on anthocyanins in mulberry juice
2个月前
已完结
Influence of Fermentation Time on the Phenolic Compounds, Vitamin C, Color and Antioxidant Activity in the Winemaking Process of Blueberry (Vaccinium corymbosum) Wine Obtained by Maceration
2个月前
已完结
皖公网安备34019202002308
