Lv61
1640 积分 2025-09-14 加入
Characterization of key odorants in fried red and green huajiao (Zanthoxylum bungeanum maxim. and Zanthoxylum schinifolium sieb. et Zucc.) oils
8天前
已完结
A comprehensive analysis combining E-nose, E-tongue, HS-GC-IMS, HS-GC-MS, and UPLC-QTOF-MS reveals the discriminatory aroma and numbness substances of Zanthoxylum bungeanum pericarps and pedicels
8天前
已完结
Addition of lactic acid bacteria modulates microbial community and promotes the flavor profiles of Kombucha
28天前
已完结
Lactic acid bacteria co-fermentation enhances the hypolipidemic potential of kombucha
1个月前
已完结
Analysis on the ice growth in 3D-printed meat during freezing process
3个月前
已完结
High internal phase emulsions stabilized by walnut protein amyloid-like aggregates and their application in food 3D printing
4个月前
已完结
High internal phase emulsions stabilized by alkaline-extracted walnut protein isolates and their application in food 3D printing
4个月前
已完结
Effect of salt valence and ionic strength on the rheology and 3D printing performance of walnut protein emulsion gels
5个月前
已完结
Walnut protein-based 3D printed cream substitute
6个月前
已完结
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