Lv5
1300 积分 2024-05-29 加入
Application of the molecular dynamics simulation GROMACS in food science
2个月前
已完结
The relationship between flavor formation, lipid metabolism, and microorganisms in fermented fish products
3个月前
已完结
Analysis of flavor substances changes during fermentation of Chinese spicy cabbage based on GC-IMS and PCA
4个月前
已完结
GC-O-MS volatilomics combined lipidomics revealed the key volatile flavor compounds and their precursor in fermented cream driven by Lactiplantibacillus plantarum B22
4个月前
已完结
The influence of protease hydrolysis of lactic acid bacteria on the fermentation induced soybean protein gel: Protein molecule, peptides and amino acids
4个月前
已完结
Application progress of intelligent flavor sensing system in the production process of fermented foods based on the flavor properties
5个月前
已完结
Antimicrobial resistance and resistance genes in Salmonella strains isolated from broiler chickens along the slaughtering process in China
7个月前
已完结
Chemical Interactions of Nonmuscle Proteins in the Network of Sardine (Sardina pilchardus) Muscle Gels
8个月前
已完结
Meat flavor volatiles: A review of the composition, techniques of analysis, and sensory evaluation
10个月前
已完结
Sensorial properties of red wine polyphenols: Astringency and bitterness
10个月前
已完结
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