Research Progress on Flavor Compounds and Microorganisms of Maotai Flavor Baijiu
Ming-Yao Wang, Jian-Gang Yang, Qing-Song Zhao, Kai-Zheng Zhang, Chang Su
págs. 6-18
Phytochemical and Health-Beneficial Progress of Turnip (Brassica rapa)
Swastika Paul, Chang-An Geng, Tong-Hua Yang, Yong-Ping Yang, Ji-Jun Chen
págs. 19-30
págs. 31-37
Rachel M Mitacek, Yiling Ke, Jessica E Prenni, Ravirajsinh Jadeja, Deb L. VanOverbeke, Gretchen G. Mafi, Ranjith Ramanathan
págs. 38-50
págs. 51-58
Formation of Clusters in Whiskies During the Maturation Process
Ken Morishima, Noriko Nakamura, Keisuke Matsui, Yoshikazu Tanaka, Hiroyasu Masunaga, Shoko Mori, Takashi Iwashita, Xiang li, Mitsuhiro Shibayama
págs. 59-64
Laura Fagioli, Lucia Pavoni, Serena Logrippo, Caroline Pelucchini, Luca Rampoldi, Marco Cespi, Giulia Bonacucina, Luca Casettari
págs. 65-72
págs. 73-79
Rufielyn S Gravador, Sabine M. Harrison, Frank J. Monahan, Vasiliki Gkarane, Linda J Farmer, Nigel P. Brunton
págs. 80-85
págs. 86-91
Characterization of Heat-Induced Water Adsorption of Sea Cucumber Body Wall
Xiuping Dong, Wentao Liu, Xue Song, Xiaoyu Lin, Da Yu, Chenxu Yu, Beiwei Zhu
págs. 92-100
págs. 101-110
Co-Encapsulation of EGCG and Quercetin in Liposomes for Optimum Antioxidant Activity
Weijun Chen, Mingming Zou, Xiaobin Ma, Ruiling Lv, Tian Ding, Donghong Liu
págs. 111-120
págs. 121-126
págs. 127-132
págs. 133-137
págs. 138-146
Effects of Whole and Malted Quinoa Flour Addition on Gluten-Free Muffins Quality
Patricia P. Miranda-Villa, Jesica R. Mufari, Antonella E. Bergesse, Edgardo L. Calandri
págs. 147-153
Effects of Different Fermentation Strains on the Flavor Characteristics of Fermented Soybean Curd
Ai‐Ping Liu, Qin Xiang, Liu Gao, Xuemei Wang, Jiayi Li, Xiaohong Cui, Junfan Lin, Zhenming Che
págs. 154-164
págs. 165-173
págs. 174-182
Ryota Hosomi, Kenji Fukunaga, Toshihiro Nagao, Toshifumi Tanizaki, Kazumasa Miyauchi, Munehiro Yoshida, Seiji Kanda, Toshimasa Nishiyama, Koretaro Takahashi
págs. 183-191
Iftikhar Ali Khan, Cheng Yiqun, Zhu Zongshuai, Muhammad Umair Ijaz, Sarfaraz Ahmed Brohi, Muhammad Ijaz Ahmad, Caiyue Shi, Muzahir Hussain, Jichao Huang, Ming Huang
págs. 192-200
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