Lv3
290 积分 2025-01-11 加入
Trends in the development of 3D printing minced meat/surimi from the perspective of structure and function
2个月前
已完结
Structural characterization and functional evaluation of a heteropolysaccharide from large-fruited hawthorn (Malus doumeri (bois) Chev.)
2个月前
已完结
The State of World Fisheries and Aquaculture 2024
2个月前
已完结
Structure analysis of polysaccharides purified from Cyclocarya paliurus with DEAE-Cellulose and its antioxidant activity in RAW264.7 cells
2个月前
已完结
Electronic nose signals-based deep learning models to realize high-precision monitoring of simultaneous saccharification and fermentation of cassava
2个月前
已完结
Machine learning combined with multi-source data fusion for rapid quality assessment of yellow rice wine with different aging years
2个月前
已完结
Research and Application of Artificial Intelligence in Food Flavour Analysis
3个月前
已完结
Machine-Learning Discrimination and Prediction of Flavor in Qingxiang-Xing Baijiu Fermented with Kiwi Fruit Residue
3个月前
已完结
The vulnerability of human sensory evaluation and the promising senses instrumentation
3个月前
已完结
Odor and taste characteristics, transduction mechanism, and perceptual interaction in fermented foods: a review
3个月前
已完结
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