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30 积分 2025-07-28 加入
Enhanced off-flavor compounds biotransformation by microbial interaction between Saccharomyces cerevisiae and Lactobacillus plantarum assisted by physical excitor and yeast quorum sensing
1个月前
已完结
Fermentation of sugar kelp (Saccharina latissima)—effects on sensory properties, and content of minerals and metals
1个月前
已完结
Fermentation of brown seaweeds Alaria esculenta and Saccharina latissima for new product development using Lactiplantbacillus plantarum, Saccharomyces cerevisiae and kombucha SCOBY
2个月前
已完结
Application of vacuum impregnation and CO2-laser microperforations in the potential acceleration of the pork marinating process
2个月前
已完结
Sous-Vide Cooking After Vacuum-Impregnation with Lemon Juice: Effects on the Meat of a Freshwater Fish
2个月前
已完结
Stability of chlorophylls and carotenoids in sweet potato leaves during microwave cooking
3个月前
已完结
Effects of electroplasmolysis treatment on chlorophyll and carotenoid extraction yield from spinach and tomato
3个月前
已完结
Identification of key physicochemical properties and volatile flavor compounds for the sensory formation of roasted tilapia
3个月前
已完结
Characteristic aroma improvement mechanisms of heat-sterilized bayberry juice regulated by exogenous polyphenols
3个月前
已完结
Multi-dimensional flavor profiling analysis for durian cultivar identification base on HS-SPME-GC-MS, HS-GC-IMS and chemometric model
3个月前
已完结
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