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30 积分 2023-02-13 加入
Applications of multi-omics techniques to unravel the fermentation process and the flavor formation mechanism in fermented foods
7个月前
已完结
Effects of low salt on lipid oxidation and hydrolysis, fatty acids composition and volatiles flavor compounds of dry-cured ham during ripening
7个月前
已完结
Latilactobacillus sakei: a candidate probiotic with a key role in food fermentations and health promotion
7个月前
已完结
Metabolic Footprint Analysis of Volatile Organic Compounds by Gas Chromatography-Ion Mobility Spectrometry to Discriminate Mandarin Fish (Siniperca chuatsi) at Different Fermentation Stages
7个月前
已完结
Applications of multi-omics techniques to unravel the fermentation process and the flavor formation mechanism in fermented foods
8个月前
已完结
A review on aroma-active compounds derived from branched-chain amino acid in fermented meat products: Flavor contribution, formation pathways, and enhancement strategies
8个月前
已完结
UHPLC-Q-Exactive Orbitrap MS/MS-based untargeted lipidomics reveals molecular mechanisms and metabolic pathways of lipid changes during golden pomfret (Trachinotus ovatus) fermentation
8个月前
已完结
Deeply analyzing dynamic fermentation of highland barley vinegar: main physicochemical factors, key flavors, and dominate microorganisms
8个月前
已完结
Comparison of flavor profiles of Cantonese soy sauces obtained at different fermentation stages
8个月前
已完结
Effects of Dendrobium officinale on physicochemical and flavor properties of yogurt during different fermentation time
8个月前
已完结
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