Lv13
52 积分 2024-10-19 加入
Policy Uncertainty and Accounting Quality
20小时前
已完结
Saltiness enhancement by savory aroma compounds
1天前
已完结
Characterization of aroma in response surface optimized no-salt bovine bone protein extract by switchable GC/GC×GC-olfactometry-mass spectrometry, electronic nose, and sensory evaluation
1天前
已完结
Understanding flavour perception of espresso coffee by the combination of a dynamic sensory method and in-vivo nosespace analysis
1天前
已完结
Use of strawberry and vanilla natural flavors for sugar reduction: a dynamic sensory study with yogurt[
2天前
已完结
Composition, structure and fla vor mechanism of numbing substances in Chinese prickly ash in the genus Zanthoxylum：A review
12天前
已完结
Conformational changes induced by selected flavor compounds from spices regulate the binding ability of myofibrillar proteins to aldehyde compounds
1个月前
已完结
Biofuels, biodiesel and biohydrogen production using bioprocesses. A review
3个月前
已关闭
A review of dark fermentative hydrogen production from biodegradable municipal waste fractions
3个月前
已关闭
Sustainable Resource Recovery and Zero Waste Approaches
3个月前
已关闭
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