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100 积分 2024-11-19 加入
Structural changes and degradation mechanism of type 3 resistant starch during in vitro fecal fermentation
4个月前
已完结
Effect of different heat treatments on the volatile organic compounds of raw milk
4个月前
已完结
Exploring the physicochemical, structural, metabolic, and flavor compounds of Limosilactobacillus fermentum in fermented yogurt through comparative genomics
4个月前
已完结
Revealing the mechanism of flavor improvement of fermented goat milk based on lipid changes
4个月前
已完结
Untargeted metabolomics analysis of non-volatile metabolites and dynamic changes of antioxidant capacity in Douchi with edible mushroom by-products
4个月前
已完结
A comparative study to determine the key aroma components of yogurt aroma types based on Sensomics and Flavoromics
4个月前
已完结
Identification and source analysis of volatile flavor compounds in paper packaged yogurt by headspace solid-phase microextraction-gas chromatography-mass spectrometry
4个月前
已完结
Characterization of a fermented dairy, sour cream: Lipolysis and the release profile of flavor compounds
4个月前
已完结
Multiple dimensional rheology approach for oral texture prediction of yogurts
4个月前
已完结
Texture profile analysis of yogurt as influenced by partially hydrolyzed guar gum and process variables
4个月前
已完结
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