Lv4
589 积分 2022-06-15 加入
Characterization and comparison of flavors in fresh and aged fermented peppers: Impact of different varieties
3个月前
已完结
Insight into the autochthonous lactic acid bacteria as starter culture for improving the quality of Sichuan radish paocai: Changes in microbial diversity and metabolic profiles
3个月前
已完结
Optimizing the fermentation conditions of fermented goji using sensory analysis and the biomass of Lactiplantibacillus plantarum NCU137
5个月前
已完结
Outlook on Chronic Venous Disease Treatment: Phytochemical Screening, In Vitro Antioxidant Activity and In Silico Studies for Three Vegetal Extracts
6个月前
已完结
Correlation Analysis between Microbial Communities and Flavor Compounds during the Post-Ripening Fermentation of Traditional Chili Bean Paste
6个月前
已完结
Microbial community in Chinese traditional fermented acid rice soup (rice-acid) and its correlations with key organic acids and volatile compounds
6个月前
已完结
Microbial community in Chinese traditional fermented acid rice soup (rice-acid) and its correlations with key organic acids and volatile compounds
6个月前
已完结
Correlation Analysis between Microbial Communities and Flavor Compounds during the Post-Ripening Fermentation of Traditional Chili Bean Paste
6个月前
已完结
Dispersive liquid-liquid microextraction coupled with gas chromatography-mass spectrometry (GC-MS) for the determination of soy sauce aroma compounds
6个月前
已完结
Free and glycosylated aroma compounds in grapes monitored by solid‐liquid extraction and dispersive liquid‐liquid microextraction combined with gas chromatography‐mass spectrometry
6个月前
已完结
皖公网安备34019202002308
