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114 积分 2023-01-03 加入
Taste and microorganism characteristics of Pixian Doubanjiang and the correlation between microbial communities and taste formation
1天前
已完结
Improving the flavor of protein hydrolysates from shrimp processing byproducts via maillard reaction: Towards structure-flavor relationship
7天前
已完结
Isolation, identification, and quantum chemical analysis of structure-activity relationships of antioxidant peptides from sesame meal via Aspergillus niger fermentation and flavourzyme hydrolysis
28天前
已完结
The influence of different physical pretreatments on the enzymatic hydrolysis effect and flavor characteristics of high-temperature soybean meal
28天前
已完结
Interactions of food proteins with sulfur-containing flavor compounds: Molecular mechanism, processing effect and aroma release
1个月前
已完结
AI-guided Aspergillus oryzae bioconversion of cucumber-peanut substrates produces an umami-rich, chicken-like flavor for plant-based meat alternatives
1个月前
已完结
Flavor profiles of soymilk processed with four different processing technologies and 26 soybean cultivars grown in China
1个月前
已完结
Rapid Profiling of Soybean Aromatic Compounds Using Electronic Nose
1个月前
已完结
Dynamics and correlation of microbial community and flavor in Pixian Douban fermented with closed process of constant temperature
1个月前
已完结
Unravelling microbial interactions in a synthetic broad bean paste microbial community
1个月前
已完结
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