Lv2
160 积分 2025-10-31 加入
Study of volatile compounds profiles in milk matrices using Enterococcus faecalis EstA and Rhizomucor miehei lipase
18天前
已完结
Volatile organic compound profiles of yoghurt produced from cow's milk with different somatic cell counts
18天前
已完结
Flavor deterioration and shelf‐life extension of millet–highland barley composite milk: sensory, microbial, and volatile profiling
1个月前
已完结
Characterization of Six Lactones in Cheddar Cheese and Their Sensory Interactions Studied by Odor Activity Values and Feller’s Additive Model
1个月前
已完结
Characterization of Key Odor-Active Off-Flavor Compounds in Aged Pasteurized Yogurt by Sensory-Directed Flavor Analysis
1个月前
已完结
Characterization of Natural Flavor Compounds of Five Commercial Anhydrous Milk Fats via GC-TOF-MS, Aroma Recombination, and Omission Models
1个月前
已完结
Characterization and Comparative Analysis of the Key Aroma Compounds in Selected Kefir and Yogurt Samples by Sensomics
2个月前
已完结
The chemistry behind the antioxidant actions of soy protein isolate hydrolysates in a liposomal system: Their performance in aqueous solutions and liposomes
2个月前
已完结
Comprehensive Review of γ-Glutamyl Peptides (γ-GPs) and Their Effect on Inflammation Concerning Cardiovascular Health
2个月前
已完结
Milk fat globule membrane: composition, production and its potential as encapsulant for bioactives and probiotics
2个月前
已完结
皖公网安备34019202002308
