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380 积分 2024-07-26 加入
Physiochemical, microbiological and flavor characteristics of traditional Chinese fermented food Kaili Red Sour Soup
1个月前
已完结
Kaili Red sour soup: Correlations in composition/microbial metabolism and flavor profile during post-fermentation
1个月前
已完结
Effects of different extraction methods on the release of non-volatile flavor components in shiitake mushroom (Lentinus edodes)
9个月前
已完结
Succinic Acid Based Particles as Carriers of Volatile Substances
11个月前
已完结
Surface Morphology-Enhanced Delivery of Bioinspired Eco-Friendly Microcapsules
11个月前
已完结
Delivery Systems for Low Molecular Weight Payloads: Core/Shell Capsules with Composite Coacervate/Polyurea Membranes
11个月前
已完结
Study on fermented beef condiment precursors
11个月前
已完结
Effect of microbial fermentation enhance the flavor of beef flavoring
11个月前
已完结
High-throughput screening for aroma production in food fermentations
11个月前
已完结
Effect of Emerging Processing Technologies on Maillard Reactions
11个月前
已完结
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