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10 积分 2023-12-01 加入
Evaluation of Chinese tea by the electronic nose and gas chromatography–mass spectrometry: Correlation with sensory properties and classification according to grade level
9个月前
已完结
Effects of Leuconostoc mesenteroides starter cultures on microbial communities and metabolites during kimchi fermentation
9个月前
已关闭
Fermentation Microorganisms and Flavor Changes in Fermented Foods
9个月前
已完结
Effect of concentration and ionic strength on the lower critical solution temperature of poly(N-isopropylacrylamide) investigated by small-angle X-ray scattering
9个月前
已完结
An integrated metabolomic and transcriptomic analysis reveals the dynamic changes of key metabolites and flavor formation over Tieguanyin oolong tea production
10个月前
已完结
Biological control of postharvest fungal decays in citrus: a review
11个月前
已完结
Probiotic‐fermented edible herbs as functional foods: A review of current status, challenges, and strategies
1年前
已完结
Production, Signaling, and Scavenging Mechanisms of Reactive Oxygen Species in Fruit–Pathogen Interactions
1年前
已完结
Reactive oxygen gene network of plants
1年前
已完结
Fermentation of kiwifruit juice from two cultivars by probiotic bacteria: Bioactive phenolics, antioxidant activities and flavor volatiles
1年前
已完结
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