Lv11
40 积分 2024-09-13 加入
Flavour analysis of different varieties of camellia seed oil and the effect of the refining process on flavour substances
2小时前
已完结
Metatranscriptomics reveals microbial community function succession and characteristic flavor formation mechanisms during black rice wine fermentation
7天前
已完结
Gas chromatography–mass spectrometry‐based metabolomics analysis of metabolites in commercial and inoculated pickles
24天前
已完结
The flavor enhancement mechanism of ultrasound-assisted curing and UV-assisted drying in semi-dried tilapia fillets based on flavoromics, lipidomics, and metabolomics
30天前
已完结
Insight into the autochthonous lactic acid bacteria as starter culture for improving the quality of Sichuan radish paocai: Changes in microbial diversity and metabolic profiles
1个月前
已完结
Exploring flavor perception through metabolite profiling and sensory approaches during starter kimchi fermentation
1个月前
已完结
Effects of different rootstocks on fruit quality and non-volatile flavor-related compounds of sweet cherry ‘summit’
1个月前
已完结
Enhancement of flavor quality in oyster hydrolysate through fermentation with oyster-derived lactic acid bacteria
1个月前
已完结
Antimicrobial mechanism of Limosilactobacillus fermentum SHY10 metabolites against pickle film-producing strain by metabolomic and transcriptomic analysis
2个月前
已完结
Investigating characteristic fingerprints and volatile flavor compound variations during the fermentation of Guangxi bamboo shoot using HS-GC-IMS and HS-SPME-GC-MS
2个月前
已完结
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