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100 积分 2024-11-19 加入
Comparison of physicochemical properties and volatile flavor compounds of plant-based yoghurt and dairy yoghurt
7个月前
已完结
The effect of fermentation time on the volatile aromatic profile of tarhana dough
7个月前
已完结
Volatile flavor behavior characterization of Hericium erinaceus during postharvest storage using E-nose, HS-GC-IMS, and HS-SPME-GC–MS after treated with electron-beam generated X-ray irradiation
7个月前
已完结
The effect of fermentation time on the volatile aromatic profile of tarhana dough
7个月前
已完结
Binding of NADP+ triggers an open-to-closed transition in a mycobacterial FabG β-ketoacyl-ACP reductase
7个月前
已完结
Microbial alcohol dehydrogenases: recent developments and applications in asymmetric synthesis
7个月前
已完结
Diabetic Rat Hearts Show More Favorable Metabolic Adaptation to Omegaven Containing High Amounts of n3 Fatty Acids Than Intralipid Containing n6 Fatty Acids
7个月前
已完结
Gas Chromatography-Mass Spectrometry Metabolite Analysis Combined with Transcriptomic and Proteomic Provide New Insights into Revealing Cuticle Formation during Pepper Development
7个月前
已完结
A combined transcriptomic and proteomic analysis of chrysanthemum provides new insights into petal senescence
7个月前
已完结
Identification and quantification of natural compounds produced by antifungal bioprotective cultures in dairy products
7个月前
已完结
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