Lv61
2080 积分 2024-09-23 加入
Mechanism of salt effect on flavor formation in lightly-salted large yellow croaker by integrated multiple intelligent sensory and untargeted lipidomics analyses
1个月前
已完结
Enhancing the quality of dark tea through fermentation with Aspergillus niger: Unveiling aroma and taste characteristics
2个月前
已完结
Aspergillus oryzae pathways that convert phenylalanine into the flavor volatile 2-phenylethanol
2个月前
已完结
Volatile compounds produced by the fungus Aspergillus oryzae in rice Koji and their changes during cultivation
2个月前
已完结
Tomato phenylacetaldehyde reductases catalyze the last step in the synthesis of the aroma volatile 2-phenylethanol
2个月前
已完结
The formation mechanism, analysis strategies and regulation measures of cereal aroma: A review
2个月前
已完结
Lipid fingerprinting and geographical origin identification of large yellow croaker (Larimichthys crocea) using UHPLC-QTOF-MS
3个月前
已关闭
Impact of Lipid Oxidation Products on Inflammation and Insulin Resistance: A Focus on Mechanisms of Action
3个月前
已完结
Influence of lipid type on gastrointestinal fate of oil-in-water emulsions: In vitro digestion study
3个月前
已完结
Dynamic changes in flavor characteristics of marinated silver carp during marinating: Insight from amino acid metabolic pathways
4个月前
已完结
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