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48 积分 2025-09-28 加入
Enhancing dairy-like aromas and reducing beany flavours in mould-ripened soy cheeses
2小时前
求助中
Preparation of a novel enzyme-modified cheddar cheese: Molecular mechanism of cheese flavor compensation by synergistic action of cell-free extracts and enzyme systems
9小时前
已完结
Effects of different shiitake mushroom (Lentinula edodes) cut shapes on the physicochemical properties and nutrients of shiitake mushroom soup during boiling process
1天前
已完结
The availability of ethanol: A decisive factor in the biosynthesis of ethyl esters in enzyme-modified cheese flavor
3天前
已完结
Flavor precursors and flavor compounds in Cheddar-flavored enzyme-modified cheese due to pre-enzymolysis combined with lactic acid bacteria fermentation
8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
14天前
已完结
Desorption of nutrients and flavor compounds formation during the cooking of bone soup
20天前
已完结
Characterization of the flavor profile and dynamic changes in Chinese traditional fish sauce (Yu-lu) based on electronic nose, SPME-GC-MS and HS-GC-IMS
30天前
已完结
Selection of a Fermentation Strategy for the Preparation of Clam Sauce with Acceptable Flavor Perception
30天前
已完结
Analysis of Volatile Substances Difference in Hazelnut SoySauceat Different Fermentation Stages Based on HS-SMPE-GC/MS
1个月前
已完结
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