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30 积分 2025-11-16 加入
Effects of probiotic fermentation on the volatile flavor and quality characteristics of ginger juice
2个月前
已完结
Structural remodeling and flavor binding: Unraveling the interaction mechanism of chicken skin collagen with key aroma compounds
5个月前
已完结
Understanding interactions among flavor compounds from spices and myofibrillar proteins by multi-spectroscopy and molecular docking simulation
5个月前
已完结
Identification of saltiness-enhancing compounds in Zanthoxylum bungeanum essential oil chicken soup and molecular docking with transmembrane channel-like protein 4 (TMC4)
6个月前
已完结
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