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20 积分 2024-07-18 加入
Isolation of an endophytic yeast for improving the antibacterial activity of water chestnut Jiaosu: Focus on variation of microbial communities
13小时前
求助中
Characterization of three novel stem rot pathogens and their antagonistic endophytic bacteria associated with Cistanche deserticola
3个月前
已完结
Profiling of fungal communities in functional food Cistanches herba using high–throughput sequencing
3个月前
已完结
Changes in volatile flavors during the fermentation of tomato (Solanum lycopersicum L.) juice and its storage stabilization
5个月前
已完结
The interplay between diet and the gut microbiome: implications for health and disease
5个月前
已完结
Dynamic changes and the effects of key procedures on the characteristic aroma compounds of Lu’an Guapian green tea during the manufacturing process
5个月前
已完结
Effect of ultrasonication on sensory and chemical stability of passion fruit juice during refrigerated storage
5个月前
已完结
Effect of pulsed light treatment on the phytochemical, volatile, and sensorial attributes of lactic-acid-fermented mulberry juice
6个月前
已关闭
Characterization of the flavor profile and dynamic changes in Chinese traditional fish sauce (Yu-lu) based on electronic nose, SPME-GC-MS and HS-GC-IMS
6个月前
已完结
Analysis of flavor substances changes during fermentation of Chinese spicy cabbage based on GC-IMS and PCA
6个月前
已完结
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