Lv21
160 积分 2025-04-11 加入
Investigation into the effects of laccase and ferulic acid on the rheological and baking properties of arabinoxylan-rich doughs
14天前
已完结
Synergistic Genetic and Chemical Engineering of Probiotics for Enhanced Intestinal Microbiota Regulation and Ulcerative Colitis Treatment
16天前
已完结
Electron transfer engineering of artificially designed cell factory for complete biosynthesis of steroids
1个月前
已完结
Deciphering Cheese Taste Formation: Core microorganisms, Enzymatic Catalysis, and Metabolic Mechanisms
1个月前
已关闭
Lactic acid fermentation of goji berries (Lycium barbarum) prevents acute alcohol liver injury and modulates gut microbiota and metabolites in mice
2个月前
已完结
Artificial intelligence for prediction of shelf-life of various food products: Recent advances and ongoing challenges
2个月前
已完结
The formation mechanism, analysis strategies and regulation measures of cereal aroma: A review
2个月前
已完结
Metal‐polyphenol Multistage Competitive Coordination System for Colorimetric Monitoring Meat Freshness
2个月前
已完结
High-speed computed tomography to visualise the 3D microstructural dynamics of oil uptake in deep-fried foods
2个月前
已完结
Food loss and waste valorization offers a sustainable source of biopolymers in bioinks for 3D printing
2个月前
已完结
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