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520 积分 2024-01-06 加入
Correlations between microbiota with physicochemical properties and volatile flavor components in black glutinous rice wine fermentation
19天前
已完结
Analysis of the formation mechanism of volatile and non-volatile flavor substances in corn wine fermentation based on high-throughput sequencing and metabolomics
28天前
已完结
Influences of lactic acid bacteria strains on the flavor profiles, metabolites and quality characteristics of red yeast rice produced by solid-state fermentation
29天前
已完结
Metagenomic analysis of the relationship between microorganisms and flavor development during soy sauce fermentation
1个月前
已完结
Influence of spatial and temporal diversity and succession of microbial communities on physicochemical properties and flavor substances of soy sauce
1个月前
已完结
Revealing metabolite profiles in soy sauce and exploring their correlation with umami taste using UPLC-Orbitrap-MS/MS and GC-Tof-MS derivatization
1个月前
已完结
Structural characteristics and nonvolatile metabolites of theabrownins and their impact on intestinal microbiota in high-fat-diet-fed mice
1个月前
已完结
Characterization of the key aroma compounds in soy sauce by gas chromatography-mass spectrometry-olfactometry, headspace-gas chromatography-ion mobility spectrometry, odor activity value, and aroma recombination and omission analysis
1个月前
已完结
Characteristics of microbial community, taste, aroma of high-salt liquid-state secondary fortified fermented soy sauce
2个月前
已完结
Characteristics of microbial community, taste, aroma of high-salt liquid-state secondary fortified fermented soy sauce
2个月前
已完结
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