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  1. 1
    Microbial terroir associations between soil microbiomes and the flavor chemistry of mustard (Brassica juncea)
    par Walsh, Corinne
    Publié dans: The New phytologist (2024)

    Article en ligne

  2. 2
    Encapsulation of black pepper seed oil using maltodextrin and pea protein

    Article en ligne

  3. 3
    Toxicity of flavor enhancers to the oriental fruit fly, Bactrocera dorsalis (Hendel) (Diptera Tephritidae)

    Article en ligne

  4. 4
    Influence of vegetable coagulant and ripening time on the lipolytic and sensory profile of cheeses made with raw goat milk from Canary breeds

    Article en ligne

  5. 5
    Optimization of a steaming with liquid smoke smoking process of Mediterranean mussel (Mytilus galloprovincialis)

    Article en ligne

  6. 6
    The new molecular gastronomy, or, a gustatory tour of network analysis
    par Perkel, Jeffrey M
    Publié dans: BioTechniques (2012)

    Article en ligne

  7. 7
    Flavor release of the tomato flavor enhancer, 2-isobutylthiazole, from whey protein stabilized model dressings

    Article en ligne

  8. 8
    Environmental stress enhances biosynthesis of flavor precursors, S-3-(hexan-1-ol)-glutathione and S-3-(hexan-1-ol)-L-cysteine, in grapevine through glutathione S-transferase activation

    Article en ligne

  9. 9
    The life of an anise-flavored alcoholic beverage does its stability cloud or confirm theory?

    Article en ligne

  10. 10
    Contribution of the FPA tasting panel to decision making about drinking water treatment facilities
    Article

  11. 11
    Flavoring your food with herbs
    par Ross, Tami
    Publié dans: Diabetes self-management (2003)
    Article

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