Lv21
120 积分 2022-02-23 加入
Applications of multi-omics techniques to unravel the fermentation process and the flavor formation mechanism in fermented foods
1小时前
待确认
Influences of lactic acid bacteria strains on the flavor profiles, metabolites and quality characteristics of red yeast rice produced by solid-state fermentation
11天前
已完结
A review on fermented vegetables: Microbial community and potential upgrading strategy via inoculated fermentation
1个月前
已完结
Changes of physicochemical and volatile flavor compounds of dry-cured Diqing Tibetan pig hams during fermentation
1个月前
已完结
Characterization of donkey-meat flavor profiles by GC–IMS and multivariate analysis
5个月前
已完结
Potential regulatory genes of light induced anthocyanin accumulation in sweet cherry identified by combining transcriptome and metabolome analysis
6个月前
已完结
Potential regulatory genes of light induced anthocyanin accumulation in sweet cherry identified by combining transcriptome and metabolome analysis
6个月前
已完结
Effects of community ecological network construction on microbial, physicochemical, and quality characteristics of inoculated northeast sauerkraut: A new insight in food fermentation processes
7个月前
已完结
Corrigendum “Improvement of the antioxidant properties of squid skin gelatin films by the addition of hydrolysates from squid gelatin” [Food Hydrocolloids 23 (5) (2009) 1322–1327]
8个月前
已完结
Characterisation of flavour profiles and microbial communities of fermented peppers with different fermentation years by combining flavouromics and metagenomics
10个月前
已完结
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