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Effect of mild yeast fermentation on aroma compounds and functional components of Lycium ruthenicum Murray
1个月前
已完结
Comparative analysis of strong-flavor Baijiu and brandy: volatile and nonvolatile metabolic compounds identified using non-targeted metabolomics
1个月前
已完结
Role of phenolic compounds in the antioxidant activity of fermented wine from purple carrot (Daucus carota L. var sativa DC.) revealed by targeted metabolomics and systems biology methods
1个月前
已完结
Effect of mild yeast fermentation on aroma compounds and functional components of Lycium ruthenicum Murray
1个月前
已关闭
Role of phenolic compounds in the antioxidant activity of fermented wine from purple carrot (Daucus carota L. var sativa DC.) revealed by targeted metabolomics and systems biology methods
1个月前
已完结
Investigation of umami peptides and taste mechanisms in Agrocybe aegerita: based on sensory evaluation and molecular docking techniques
1个月前
已完结
Assessment of key aroma compounds in fresh jujube brandy by GC‐O‐MS and odor activity value
1个月前
已完结
Polyphenol Extracts from Ziziphus jujuba Mill. “Junzao” Attenuates Ulcerative Colitis by Inhibiting the NLRP3 and MAPKs Signaling Pathways and Regulating Gut Microbiota Homeostasis in Mice
1个月前
已完结
Dynamic changes in quality of jujube wine during fermentation
2个月前
已完结
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