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340 积分 2025-09-28 加入
Theanine supplementation in tea wine production: Accelerated fermentation, refined aroma profile, and enhanced sensory quality
1个月前
已关闭
Microbiome-metabolomic insights into the systemic regulation in Fangxian Huangjiu fermentation
1个月前
已完结
Microbial Communities, Volatile Flavor Profiles and Metabolomic Characteristics During Traditional Hakka Huangjiu Fermentation
2个月前
已完结
BRAND M, SOMMER M, ELLMANN S, et al. Infuence of different antioxidants on X-ray induced DNA double-strand breaks (DSBs) using y-H2AX immunofluorescence microscopy in a preliminary study[J]. PLoS ONE, 2015, 10(5): 1-12
6个月前
已关闭
Structure-function relationship and antioxidant mechanisms of pectin from red and white pitaya peels for functional food applications
6个月前
已完结
Phase separation and gelation behavior of the mixtures of welan gum and pea protein
6个月前
已完结
Porous starch granules loaded curcumin and resveratrol modulate starch digestibility of wheat bread: Toward developing novel functional foods
6个月前
已完结
Structure-Function Relationship and Antioxidant Mechanisms of Pectin from Red and White Pitaya Peels for Functional Food Applications
6个月前
已完结
Unveiling aroma evolution in Chinese Te-flavor baijiu with ageing times using GC-IMS, GC-O-QTOF and electronic sensory techniques
7个月前
已完结
Controlled oral destabilization of food emulsions for sequential aroma release and profiled flavour perception
7个月前
已完结
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