Lv5
1000 积分 2024-10-02 加入
Revealing the flavor changes of spiced beef under different thermal treatment temperatures: A complementary approach with GC-IMS and GC-O-MS
1个月前
已完结
Characterization of Odorants Causing the Hawthorn Aroma in Cabernet Sauvignon Wine by Gas Chromatography-Olfactometry, Quantitation, Aroma Recombination, Omission, and Addition Studies
1个月前
已完结
Impact of Monascus purpureus combined with Lactobacillus plantarum and Saccharomyces cerevisiae fermentation on nutritional and flavor characteristics of Pyropia yezoensis
1个月前
已完结
Comprehensive multi-omics analysis of fermented Chinese artichoke: Insights from Flavoromics, metagenomics, and untargeted metabolomics
1个月前
已完结
Enhancing fermented vegetable flavor with Lactobacillus plantarum and Rhodotorula mucilaginosa
1个月前
已完结
Characterization of volatile compounds and identification of key aroma compounds in different aroma types of Rougui Wuyi rock tea
1个月前
已完结
Probiotic-fermentation of oat: Safety, strategies for improving quality, potential food applications and biological activities
1个月前
已完结
Relationship between Flavor Characteristics and Lipid Oxidation in Air-Dried Beef at Different Roasting Stages
1个月前
已完结
Identification of characteristic volatiles and metabolomic pathways during the fermentation of red grapefruit by Monascus purpureus using HS-SPME-GC–MS and metabolomics
1个月前
已完结
Evaluation of the effect of Torulaspora delbrueckii on important volatile compounds in navel orange original brandy using E-nose combined with HS-SPME-GC-MS
1个月前
已完结
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