Identification of Dominant Microbes and Their Successions During Solid-State Fermentation of Luzhou-Flavour Liquor Based on High-Throughput Sequencing Following Culture [PDF]
Jian-Gang Yang +5 more
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Evaluation of seven Theobroma cacao clones grown in Terai region of India for nutritional composition and bioactive compounds. [PDF]
Sci RepDeb K +4 more
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Impact of a UV-C Scalable Reactor on the Chemical and Sensory Quality of Peppercorns. [PDF]
FoodsArcos-Limiñana V +2 more
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Dietary supplementation with glutamate improves the flesh quality of gibel carp (<i>Carassius gibelio</i>) by altering muscle texture characteristics and increasing the deposition of flavour substances. [PDF]
J Nutr SciCai W +9 more
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A Natural Flavour in an Amphiphilic Association Structure [PDF]
, 1995 Hamdan Suhaimi +2 more
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Combined metagenomics and metabolomics to analyse the fermentation process of Taorong-type Baijiu and its response mechanism with amino acids. [PDF]
Food Chem XLiu Y +6 more
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Support for a ban on characterizing flavours in cigarettes in the UK: a longitudinal online survey. [PDF]
Eur J Public HealthMoodie C, Best C, Jones D.
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Development of Spirulina-Enriched Fruit and Vegetable Juices: Nutritional Enhancement, Antioxidant Potential, and Sensory Challenges. [PDF]
FoodsCvetković B +7 more
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