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10 积分 2024-03-12 加入
Insights into key aroma of vine tea (Ampelopsis grossedentata) for grade evaluation integrating relative odor activity value, gas chromatography-olfactometry and chemometrics approaches
1天前
待确认
Characteristic aroma compounds in naturally withered and combined withered γ-aminobutyric acid white tea revealed by HS-SPME-GC-MS and relative odor activity value
5天前
已完结
Decoding the Qu-aroma of medium-temperature Daqu starter by volatilomics, aroma recombination, omission studies and sensory analysis
18天前
已完结
Decoding the Qu-aroma of medium-temperature Daqu starter by volatilomics, aroma recombination, omission studies and sensory analysis
20天前
已完结
Temporal heterogeneity of microbial communities and flavor metabolism during storage of high-temperature Daqu
20天前
已完结
Exploring Core Microbiota Based on Characteristic Flavor Compounds in Different Fermentation Phases of Sufu
2个月前
已完结
Exploring Core fermentation microorganisms, flavor compounds, and metabolic pathways in fermented Rice and wheat foods
2个月前
已完结
Strengthening the microbial community and flavor structure of jiupei by simulating strong‐aroma baijiu fermentation with Bacillus velezensis DQA21
2个月前
已完结
Generation of a synthetic autochthonous microbiota responsible for the essential flavors and brewing properties of Daqu
3个月前
已完结
Selenium transport and metabolism in plants: Phytoremediation and biofortification implications
3个月前
已完结
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