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90 积分 2024-09-27 加入
Applications of multi-omics techniques to unravel the fermentation process and the flavor formation mechanism in fermented foods
2小时前
已完结
Influence of anaerobic fermentation and yeast inoculation on the viability, chemical composition, and quality of coffee
5天前
已完结
A comparative evaluation of physicochemical properties of pecan (Carya illinoinensis (Wangenh.) K. Koch) husk by different drying method
1个月前
已完结
Identifying distinct markers in two Sorghum varieties for baijiu fermentation using untargeted metabolomics and molecular network approaches
2个月前
已完结
Untargeted metabolomics combined with chemometrics reveals distinct metabolic profiles across two sparkling cider fermentation stages
2个月前
已完结
Recent advances and application of machine learning in food flavor prediction and regulation
2个月前
已完结
Vacuum freeze drying combined with catalytic infrared drying to improve the aroma quality of chives: Potential mechanisms of their formation
2个月前
已完结
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