Lv33
250 积分 2024-12-01 加入
Analysis of Biological Activities and Functional Components in Fermented Gastrodia elata Blume by Lactobacillus
12天前
已关闭
Analysis of the flavor profile of chicken white soup with varying fat addition using GC–MS, GC-IMS and E-nose combined with E-tongue
13天前
已完结
Aroma classification and flavor characterization of Streptococcus thermophilus fermented milk by HS-GC-IMS and HS-SPME-GC-TOF/MS
26天前
已完结
Effect of probiotic bacteria on physicochemical, microbiological, textural, sensory properties and fatty acid profile of sour cream
26天前
已完结
Bacterial starter cultures induce suitable changes in milk fatty acid profiles at different fermentation conditions
27天前
已完结
Flavor evolution and identification of the warmed-over flavor (WOF) in pre-cooked goose meat by means of HS-SPME-GC-MS and GC-IMS
1个月前
已完结
The influence of γ-aminobutyric acid production and fat content on the gel properties, protein conformation, and nutritional characteristics of fermented milk: Achieved through interactions with milk proteins
1个月前
已完结
Discrimination and Characterization of Volatile Compounds Variations during Ghee Fermentation Using GC - MS and GC - IMS
1个月前
已完结
Enhancing the anti-fatigue effect of ginsenoside extract by Bifidobacterium animalis subsp. lactis CCFM1274 fermentation through biotransformation of Rb1, Rb2 and Rc to Rd
1个月前
已完结
Discrimination and Characterization of Volatile Compounds Variations during Ghee Fermentation Using GC - MS and GC - IMS
1个月前
已完结
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