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142 积分 2024-09-04 加入
Temporal heterogeneity of microbial communities and flavor metabolism during storage of high-temperature Daqu
4小时前
待确认
Evaluation of differences in volatile flavor compounds between liquid-state and solid-state fermented Tartary buckwheat by Monascus purpureus
4小时前
已完结
Methyl jasmonate improves pulp flavor by modulating sugar metabolism in postharvest longan fruit
4小时前
已完结
Reheating-induced gel properties change and flavor evolution of surimi-based seafood: Effects and mechanisms
1天前
已完结
Substitution of NaCl by organic sodium salts in cured large yellow croaker (Larimichthys crocea): Improvement of the quality and flavor characteristic
1天前
已完结
Dynamic evolution of volatile compounds during cold storage of sturgeon fillets analyzed by gas chromatography-ion mobility spectrometry and chemometric methods
1天前
已完结
Unraveling the role of peanut protein in baijiu-peanut pairing flavor complexity: A focus on ethanol-induced denaturation
1天前
已完结
Integrated volatolomics and metabolomics analysis reveals the characteristic flavor formation in Chouguiyu, a traditional fermented mandarin fish of China
1天前
已完结
Discrimination and characterization of different ultrafine grinding times on the flavor characteristic of fish gelatin using E-nose, HS-SPME-GC-MS and HS-GC-IMS
1天前
已完结
Unveiling the rise of microalgae-based foods in the global market: perspective views and way forward
1天前
已完结
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