Lv02
0 积分 2026-05-07 加入
Dietary isothiocyanates inhibit the oxidative activity of salivary aldehyde dehydrogenase ALDH3A1 and modulate aroma release
18分钟前
已完结
Recent advances in understanding the modulatory mechanisms of saliva in flavor perception
19分钟前
已完结
In situ analysis of the effect of saliva and eating behaviour on oral salt release
19分钟前
待确认
Germination alters the chemical and sensory quality of Robusta coffee
24分钟前
求助中
From microbial succession to precision fermentation: Enhancing Yunnan coffee flavor with a defined native yeast starter guided by multi-omics
24分钟前
已完结
Volatile composition of Coffea canephora subjected to malting using SHS-GC–MS and ANOVA–simultaneous component analysis (ASCA)
24分钟前
求助中
Dynamic evolution of characteristic flavor molecules in Yunnan arabica coffee during roasting revealed with a multi-omics framework
26分钟前
已完结
Characteristic flavors of different processed Yunnan specialty coffee after hot brewing: From sensory attributes to molecular recognition mechanism
26分钟前
已完结
Lactiplantibacillus plantarum CN2018 targets gut microbiota and hepatic lipogenesis to counteract diet-induced obesity
24天前
已完结
Companilactobacillus alimentarius CNTA 209 alleviates diet-induced obesity in mice through adipose tissue browning and gut barrier modulation
24天前
已完结
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