Lv2
180 积分 2024-12-21 加入
A systematic review on the flavor of soy‐based fermented foods: Core fermentation microbiome, multisensory flavor substances, key enzymes, and metabolic pathways
3天前
已完结
Characterisation of aroma profiles of commercial sufus by odour activity value, gas chromatography-olfactometry, aroma recombination and omission studies
2个月前
已完结
Comparative Study of Volatile Compounds in the Fruit of Two Banana Cultivars at Different Ripening Stages
3个月前
已完结
Effect of soaking and temperature process on the volatile compounds in soymilk made by soymilk maker
3个月前
已完结
Freeze-Dried Powder of Fermented Chili Paste—New Approach to Cured Salami Production
3个月前
已完结
Characterization of the Key Aroma Compounds in Aged Chinese Rice Wine by Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Recombination, and Omission Studies
3个月前
已完结
Characterization of the volatile compounds of huangjiu using comprehensive two‐dimensional gas chromatography coupled to time of flight mass spectrometry (GC × GC‐TOFMS)
3个月前
已完结
Characterization of the Key Aroma Compounds in Chinese Syrah Wine by Gas Chromatography-Olfactometry-Mass Spectrometry and Aroma Reconstitution Studies
3个月前
已完结
The effect of germination time on soymilk odor: Key odor compounds and formation mechanisms
3个月前
已关闭
Characterization of the Key Odorants in Light Aroma Type Chinese Liquor by Gas Chromatography–Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Studies
3个月前
已完结
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