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30 积分 2026-01-07 加入
Changes of unique flavor substances and metabolic pathway brought by Lacticaseibacillus rhamnosus WH. FH-19 fermented milk during fermentation and storage stage: HS-SPME-GC-MS and HPLC-MS-based analysis
25天前
已完结
Nutritional evaluation, characteristic component differences and non-targeted metabolomics analysis of traditional fermented glutinous Rice in four Chinese provinces
1个月前
已完结
Volatile metabolomics and Metaproteomics reveal key flavor formation mechanisms in mixed-culture fermented Rice slurry
1个月前
已完结
Exploring the spoilage mechanism differences of yak and cattle meat during chilled storage: A combined 16S rRNA gene sequencing and non-targeted metabolomics approach
1个月前
已完结
Microbiota dynamics and metabolic mechanisms in fermented sausages inoculated with Lactiplantibacillus plantarum and Staphylococcus xylosus
1个月前
已完结
Flavor profiles and microbial mechanisms of suansun: A comparative study of homemade and commercial production
1个月前
已完结
Synthetic microbial communities enhance tobacco quality by driving bacterial community succession and modulating metabolite profiles
1个月前
已完结
Mechanisms of phenolic conversion in anaerobic fermentation of tea leaves revealed by integrating microbiome and metabolome analysis
1个月前
已完结
Effects of region and ripening on the physicochemical properties, microbiome, metabolome, and volatilome of Chinese dry-cured ham
1个月前
已完结
Innovative use of unhulled rice in Baijiu brewing: impact on flavor and microbial composition
1个月前
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