Comprehensive Profiling of Free Amino Acids in Litchi (<i>Litchi chinensis</i> Sonn.) Germplasm and Their Implications for Flavor Quality. [PDF]
FoodsWen Y, Shi F, Jiang Y, Liu H, Yan Q.
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Physical and Chemical Property Changes, Cooked-Off Flavor Formation, and Its Alleviation During Storage of Green Tea Beverages. [PDF]
FoodsChi N +10 more
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Enhancing the flavor profiles of sheep bone soup by supplementing four shellfish species: A cross-species flavor synergy. [PDF]
NPJ Sci FoodZheng J +10 more
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Determining trace amounts of zinc in environmental and biological samples using solid-phase spectrophotometry. [PDF]
RSC AdvAlminderej FM +4 more
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Multi-Omics Reveals Phenethyl Acetate and Its Producer Lactiplantibacillus plantarum as Key Drivers of Enhanced Palatability in Alfalfa Silage. [PDF]
Microb BiotechnolFu Z +7 more
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Characterization of the flavor profile and microbial-driven mechanism of characteristic flavor formation in Yuxi Taihe Douchi. [PDF]
Sci RepWu C, Wu H, Jin R, Liang J, Tong X.
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Combinatorial Regression for Analytical Chemistry. [PDF]
Int J Anal ChemAndersen JET.
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Genetic analysis in fetuses with isolated clubfoot: diagnostic insights and added value. [PDF]
Eur J Hum Genetde Vries JM +7 more
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Spatial Distribution of Minerals and Selected Bioactive Compounds in White Mold-Ripened and Blue-Veined Cheeses. [PDF]
MoleculesDrašler V +6 more
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Secure FaaS orchestration in the fog: how far are we? [PDF]
Computing (Vienna/New York), 2021 Function-as-a-Service (FaaS) allows developers to define, orchestrate and run modular event-based pieces of code on virtualised resources, without the burden of managing the underlying infrastructure nor the life-cycle of such pieces of code.
Stefano Forti +2 more
exaly +2 more sources