Lv11
30 积分 2025-10-14 加入
Sour cherry (Prunus cerasus L.) vinegars produced from fresh fruit or juice concentrate: Bioactive compounds, volatile aroma compounds and antioxidant capacities
1小时前
已完结
Dynamics in microbial communities and flavor characteristics before and after the end-point of Zhenjiang aromatic vinegar fermentation revealed by macro-transcriptomics and metabolomics
3个月前
已完结
Postharvest ripening combined with 1-MCP keeps the shelf quality of kiwifruit after cold storage by regulating the antioxidant system and defense enzymes
8个月前
已完结
The Freshness Assessment of Eggs Based on Thermographic Image Processing Using Blob Detection Method
9个月前
已完结
Detection of early bruises on apples using near‐infrared camera imaging technology combined with adaptive threshold segmentation algorithm
9个月前
已完结
Simple and rapid identification of beef within 30 min using a new food nucleic acid release agent combined with direct-fast qPCR
9个月前
已完结
New and Advanced Methods in Detection of Fruit Juice Adulteration: Focusing on Nano‐Biosensor
9个月前
已完结
DNAzyme-based biosensing for food safety
9个月前
已完结
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