Lv02
0 积分 2026-05-07 加入
Dietary isothiocyanates inhibit the oxidative activity of salivary aldehyde dehydrogenase ALDH3A1 and modulate aroma release
10小时前
已完结
Recent advances in understanding the modulatory mechanisms of saliva in flavor perception
10小时前
已完结
In situ analysis of the effect of saliva and eating behaviour on oral salt release
10小时前
待确认
Germination alters the chemical and sensory quality of Robusta coffee
10小时前
待确认
From microbial succession to precision fermentation: Enhancing Yunnan coffee flavor with a defined native yeast starter guided by multi-omics
10小时前
已完结
Volatile composition of Coffea canephora subjected to malting using SHS-GC–MS and ANOVA–simultaneous component analysis (ASCA)
10小时前
求助中
Dynamic evolution of characteristic flavor molecules in Yunnan arabica coffee during roasting revealed with a multi-omics framework
10小时前
已完结
Characteristic flavors of different processed Yunnan specialty coffee after hot brewing: From sensory attributes to molecular recognition mechanism
10小时前
已完结
Lactiplantibacillus plantarum CN2018 targets gut microbiota and hepatic lipogenesis to counteract diet-induced obesity
25天前
已完结
Companilactobacillus alimentarius CNTA 209 alleviates diet-induced obesity in mice through adipose tissue browning and gut barrier modulation
25天前
已完结
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