Lv11
50 积分 2024-11-01 加入
The effect of raw egg storage time on the quality, fatty acid composition and volatile organic compounds of salt-baked marinated eggs
5小时前
已完结
Regulating Fermentation Based on Dominant Genus: Effects of Phenethyl Alcohol-Producing Saccharomyces cerevisiae on Microbial Succession and Flavor Compounds in Fermented Grains
3天前
已完结
The formation mechanism of volatile and nonvolatile flavor substances in sourdough based on genomics and metabolomics
6天前
已完结
Decoding the effects of brining time on the sensory quality, physicochemical properties and flavor characteristics of marinated grass carp meat
27天前
已完结
Impact and correlation of fermentation temperature on the bacterial community, flavor characteristics, and proteolysis of Harbin dry sausages
27天前
已完结
Qualitative and quantitative detection of isothiocyanates; quantification of erucin and phenethyl isothiocyanate in Kohlrabi by a reverse phase HPLC–DAD method
28天前
已完结
Revealing the key antioxidant compounds and potential action mechanisms of Bauhinina championii honey based on non-targeted metabolomics, mineralogical analysis and physicochemical characterization
1个月前
已完结
Effects of sophorolipids and coconut wax incorporation on the physical, structural, and antibacterial properties of cellulose nanofibers-based Pickering emulsion for cherry tomato preservation
1个月前
已完结
The effects of fermented sausage quality driven by reduction of NaCl: Investigation into the microbial community and flavor profiles
1个月前
已完结
Marinades Based on Natural Ingredients as a Way to Improve the Quality and Shelf Life of Meat: A Review
1个月前
已完结
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