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20 积分 2024-05-27 加入
Sensory wheel construction and key flavor compounds characterization of black tea milk tea beverages
13小时前
待确认
Evaluating the influence of high-temperature sterilization and pasteurization on volatile organic compounds in tomato stewed beef brisket: An analysis using gas chromatography-ion mobility spectrometry and multivariate statistical visualization
14小时前
已完结
Characterization of key aroma-active compounds in Zanthoxylum schinifolium by sensory evaluation and multiple instrumental analyses
1天前
已完结
Lactic acid bacteria fermentation improves physicochemical properties, bioactivity, and metabolic profiles of Opuntia ficus-indica fruit juice
30天前
已完结
Identification of key odorants responsible for the seaweed-like aroma quality of Shandong matcha
1个月前
已完结
Integration of volatilomics and microbiome diversity reveals key flavor-related metabolic pathways in semi-dried large yellow croaker (Pseudosciaena crocea)
1个月前
已完结
Influences of lactic acid bacteria strains on the flavor profiles, metabolites and quality characteristics of red yeast rice produced by solid-state fermentation
1个月前
已完结
GC/MS-based untargeted metabolomics reveals the differential metabolites for discriminating vintage of Chenxiang-type baijiu
1个月前
已完结
Insight into the role of lipids in odor changes of frozen grass carp (Ctenopharyngodon idella) based on lipidomics and GC–MS analysis: Impact of freeze-thaw cycles and heat treatment
1个月前
已完结
Effects of ‘bask in sunlight and dewed at night’ on the formation of fermented flavor in shrimp paste after maturation
1个月前
已完结
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