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110 积分 2024-05-06 加入
Development of novel fermented stinky sea bass and analysis of its taste active compounds, flavor compounds, and quality
1个月前
已完结
Development of novel fermented stinky sea bass and analysis of its taste active compounds, flavor compounds, and quality
1个月前
已完结
Development of room-temperature fermented stinky sea bass and novel insights into its physicochemical and flavor formation and microbial diversity
1个月前
已完结
Effect of ultrasound treatment on porcine myofibrillar protein binding furan flavor compounds at different salt concentrations
1个月前
已完结
Bacterial composition changes and volatile compounds during the fermentation of shrimp paste: Dynamic changes of microbial communities and flavor composition
1个月前
已完结
Dynamic changes in volatile and non-volatile components of Jinggang honey pomelo (Citrus maxima (L.) Osbeck) during growth revealed through an untargeted metabolomics approach
1个月前
已完结
Effects of bee artificial diets on the composition of royal jelly: chemical characterization and marker identification by untargeted and targeted metabolomic approaches
1个月前
已完结
Analysis of the flavor profile of chicken white soup with varying fat addition using GC–MS, GC-IMS and E-nose combined with E-tongue
1个月前
已完结
Effects of starters on the quality of fermented fish (Zaoyu): Key microorganisms for coloring, softening, and improving flavor
1个月前
已完结
Effect of commercial starter cultures on the quality characteristics of fermented fish-chili paste
3个月前
已完结
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