Lv42
480 积分 2024-12-01 加入
Recent Progress of Mycotoxin in Various Food Products—Human Exposure and Health Risk Assessment
19分钟前
已完结
Novel Insights into Microcystin-LR Uptake, Accumulation, and Toxicity Mechanisms in Lettuce (Lactuca sativa L.) Using a Protoplast Model
22分钟前
已完结
Impact of Tea and Coffee Polyphenol Concentration on the Syneresis and Physicochemical Properties of Set Yogurt during Refrigerated Storage
6小时前
已完结
Unveiling aroma evolution in Chinese Te-flavor baijiu with ageing times using GC-IMS, GC-O-QTOF and electronic sensory techniques
7小时前
已关闭
Biopreservative technologies of food: an alternative to chemical preservation and recent developments
23天前
已完结
Optimization of fermentation conditions for enhancing the antioxidant activity of medicine and food homologous (MFHs) materials using Lactobacillus plantarum
1个月前
已关闭
Integrated analysis of characteristic volatile flavor formation mechanisms in probiotic co-fermented cheese by untargeted metabolomics and sensory predictive modeling
1个月前
已完结
Analysis of Biological Activities and Functional Components in Fermented Gastrodia elata Blume by Lactobacillus
2个月前
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
2个月前
已完结
Aroma classification and flavor characterization of Streptococcus thermophilus fermented milk by HS-GC-IMS and HS-SPME-GC-TOF/MS
2个月前
已完结
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