Lv4
620 积分 2024-12-26 加入
Enzymatic Activity and Amino Acids Production of Predominant Fungi from Traditional Meju during Soybean Fermentation
4天前
已完结
Lipid Degradation During Salt‐Fermented Antarctic Krill Paste Processing and Their Relationship With Lipase and Phospholipase Activities
4天前
已完结
Lactic Acid Fermentation of Carrot Juice: Effects of LAB Strains, Total Soluble Solids, Inoculum Level, and Fermentation Time
12天前
已完结
Fermentation of high-salt liquid–state soy sauce without any additives by inoculation of lactic acid bacteria and yeast
12天前
已完结
Drying Method‐Dependent Variations in Phenolics, Color, and Volatile Profile of Thymus praecox subsp. skorpilii
13天前
已完结
Exogenous Melatonin Enhances the Cold Resistance of Pepper ( Capsicum annuum L. var. cerasiforme Bailey) by Promoting the Synthesis of Long‐Chain Alkanes in the Epicuticular Wax
13天前
已完结
Fruit cuticle lipid composition and fruit post‐harvest water loss in an advanced backcross generation of pepper (Capsicum sp.)
13天前
已完结
Citral: Bioactivity, Metabolism, Delivery Systems, and Food Preservation Applications
16天前
已完结
Aromatic Volatile Compounds of Essential Oils: Distribution, Chemical Perspective, Biological Activity, and Clinical Applications
16天前
已完结
Effects of Ethanol and Long-Chain Ethyl Ester Concentrations on Volatile Partitioning in a Whisky Model System
16天前
已完结
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