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Enhancing fermented cocoa bean quality and flavor through short secondary fermentation using Candida tropicalis as starter and Citrus limon peel
2小时前
已关闭
In vitro Protein Digestibility, Phenolic Contents and Antioxidant Capacities of Commercially Important Tree-nuts
4个月前
已完结
Evaluation of anti-inflammatory activity of methanol extract of Barleria Cristata leaves by in vivo and in vitro methods
5个月前
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Definition of colour in the non-enzymatic browning process
6个月前
已关闭
Definition of colour in the non-enzymatic browning process
6个月前
已关闭
Aroma characteristics and odor source analysis of roasted Xinjiang thin-shell walnuts (Juglans regia L.) by using multivariate statistical analysis
10个月前
已完结
Microalgae: potential novel protein for sustainable human nutrition
11个月前
已完结
Targeted microbial collaboration to enhance key flavor metabolites by inoculating Clostridium tyrobutyricum and Saccharomyces cerevisiae in the strong-flavor Baijiu simulated fermentation system
1年前
已完结
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