Lv12
8 积分 2024-07-15 加入
Discrimination and characterization of the volatile organic compounds in red and black raspberry wines fermented with different commercial Saccharomyces cerevisiae: An integrated analysis using E-nose, GC-MS, GC-IMS, and multivariate statistical models
7小时前
待确认
Effect of sequential fermentation with indigenous non-Saccharomyces cerevisiae combinations and Saccharomyces cerevisiae on the chemical composition and aroma compounds evolution of kiwifruit wine
9小时前
已完结
Structural and physicochemical properties and changes in vitro digestion and fermentation of soluble dietary fiber from tea residues modified by fermentation
1天前
已完结
Aroma and taste analysis of pickled tea from spontaneous and yeast-enhanced fermentation by mass spectrometry and sensory evaluation
1天前
已完结
Characterisation of flavour profiles and microbial communities of fermented peppers with different fermentation years by combining flavouromics and metagenomics
6天前
已完结
Impact of Monascus purpureus combined with Lactobacillus plantarum and Saccharomyces cerevisiae fermentation on nutritional and flavor characteristics of Pyropia yezoensis
6天前
已完结
Polygonati rhizoma fermentation by Monascus ruber and evaluation of fermentation products in vitro
16天前
已完结
Bioadhesive and antibacterial edible coating of EGCG-grafted pectin for improving the quality of grapes during storage
4个月前
已完结
Three new tyrosol derivatives from Huangjing wine
5个月前
已完结
A comprehensive review on the potential applications of medicine Polygonatum species in the food sector
5个月前
已完结
皖公网安备34019202002308
