Lv11
78 积分 2025-03-15 加入
Changes in flavor quality of marinated Chinese mitten crab (Eriocheir sinensis) with vacuum pack during cold storage
27分钟前
已完结
Mechanisms of ammonia-like off-flavors formation in dried shrimp: Contribution of spoilage microbiota and their metabolism
2小时前
已完结
Flavor enhancement during the drying of scallop (Patinopecten yessoensis) as revealed by integrated metabolomic and lipidomic analysis
4小时前
已完结
Optimizing color enhancement in dried Penaeus vannamei through high-humidity hot air impingement cooking: Enzyme inactivation, reduced drying time, and Maillard reaction inhibition
5小时前
已完结
Volatile phenols in wine: overview of origin, formation, analysis, and sensory expression
12天前
已完结
Chitosan-gallic acid conjugate edible coating film for perishable fruits
2个月前
已完结
Enhancing nutritional composition and aroma characteristics of kiwifruit wines through indigenous non-Saccharomyces yeast extracellular extract treatment
4个月前
已完结
The Saccharomyces cerevisiae through increasing the expression of membrane transporter to produce more GSH inhibit the browning of pear wine
4个月前
已完结
Impact of co-fermentation of Saccharomyces cerevisiae and Pichia kluyveri on the metabolic characteristics of the flavor compounds in mulberry wine
5个月前
已完结
Carposphere microbiota alters grape volatiles and shapes the wine grape typicality
5个月前
已完结
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