Lv22
190 积分 2025-10-31 加入
Exploring the physicochemical, structural, metabolic, and flavor compounds of Limosilactobacillus fermentum in fermented yogurt through comparative genomics
15天前
已完结
Characterization of Key Odor-Active Off-Flavor Compounds in Aged Pasteurized Yogurt by Sensory-Directed Flavor Analysis
15天前
已完结
Effects of different enzymatic hydrolysis techniques on volatile flavor compounds and nutritional metabolites of soybean meal yogurt
15天前
已完结
Comparative analysis of the volatile flavor compounds of Monascus-fermented cheese with different ripening periods by SPME-GC-MS, SPME-GC×GC-MS, and HS-GC-IMS
1个月前
已完结
Analysis of the effect of Tenebrio Molitor rennet on the flavor formation of Cheddar cheese during ripening based on gas chromatography-ion mobility spectrometry (GC-IMS)
1个月前
已完结
Characterization of the key flavor compounds in cream cheese by GC-MS, GC-IMS, sensory analysis and multivariable statistics
1个月前
已完结
Advantages of UHT in retaining coconut milk aroma and insights into thermal changes of aroma compounds
1个月前
已完结
Flavor and structure characteristics of egg white peptides based on γ-glutamylation modification: A promising flavor enhancement strategy
1个月前
已完结
Analysis of the non-volatile components and volatile compounds of hydrolysates derived from unmatured cheese curd hydrolysis by different enzymes
1个月前
已完结
Gamma-glutamylation of the white particulates of sufu and simultaneous synthesis of multiple acceptor amino acids-containing γ-glutamyl peptides: Favorable catalytic actions of glutaminase
1个月前
已完结
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