Lv12
52 积分 2025-09-08 加入
Existing food processing classifications overlook the phytochemical composition of processed plant-based protein-rich foods
2小时前
已完结
Protection and Delivery of Phytochemicals from PassiveEncapsulation to Guaranteed Self-Assembly Induced byAmyloid Template for Chronic Disease Prevention viaModulating Microbial-Host Crosstalk
16小时前
已关闭
Rethinking sugar
8天前
已完结
Insights into the effect of solid-state fermentation on the flavor profile of Fuzhuan brick sea buckthorn leaf tea: A combined analysis by using electronic nose, HS-SPME-GC-MS, and GC-IMS
18天前
已完结
Beyond flavor: the versatile roles of eugenol in health and disease. Food & Function
18天前
已完结
Development of Tannins and Methoxypyrazines in Grape Skins, Seeds, and Stems of Two Pinot Noir Clones during Ripening
18天前
已完结
Influence of grape composition on red wine ester profile: Comparison between Cabernet Sauvignon and Shiraz cultivars
19天前
已完结
Production and biological function of volatile esters in Saccharomyces cerevisiae
19天前
已完结
The Whiff of Wine Yeast Innovation: Strategies for Enhancing Aroma Production by Yeast during Wine Fermentation
19天前
已完结
Aroma Precursors in Grapes and Wine: Flavor Release during Wine Production and Consumption
19天前
已完结
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