Lv11
60 积分 2025-07-28 加入
Characterization of ester odorants of apple juice by gas chromatography-olfactometry, quantitative measurements, odour threshold, aroma intensity and electronic nose
4小时前
已完结
Flavoromic determination of lactones in cheddar cheese by GC–MS–olfactometry, aroma extract dilution analysis, aroma recombination and omission analysis
28天前
已完结
Evolution of microbial community and chemical properties of a sourdough during the production of Colomba, an Italian sweet leavened baked product
1个月前
已完结
Regulation of the quality, flavour, and microbial community of industrially fermented split red sour soup by Lentilactobacillus buchneri and Pediococcus ethanolidurans
1个月前
已完结
Seaweed-microbial interactions: key functions of seaweed-associated bacteria
1个月前
已完结
Metabolite profiling, antioxidant, scavenging and anti-proliferative activities of selected tropical green seaweeds reveal the nutraceutical potential of Caulerpa spp
1个月前
已完结
Physiochemical, microbiological and flavor characteristics of traditional Chinese fermented food Kaili Red Sour Soup
1个月前
已完结
Nutritional and bioactive properties of three edible species of green algae, genus Caulerpa (Caulerpaceae)
1个月前
已完结
Unravelling dynamic changes in non-volatile and volatile metabolites of pulses during soaking: An integrated metabolomics approach
1个月前
已完结
Advances in metabolomics to optimize quality parameters of culinary mushrooms
1个月前
已完结
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