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60 积分 2024-12-21 加入
Insights into the Biogenic Amine Metabolic Landscape during Industrial Semidry Chinese Rice Wine Fermentation
14小时前
已完结
Comparative aroma and taste profiles of oil furu (soybean curd) fermented with different mucor strains
9天前
已完结
Some Biochemical and Physical Changes during the Preparation of the Enzyme-Ripening Sufu, a Fermented Product of Soybean Curd
9天前
已完结
A systematic review on the flavor of soy‐based fermented foods: Core fermentation microbiome, multisensory flavor substances, key enzymes, and metabolic pathways
19天前
已完结
Signature-Discovery Approach for Sample Matching of a Nerve-Agent Precursor Using Liquid Chromatography−Mass Spectrometry, XCMS, and Chemometrics
1个月前
已完结
Low molecular weight peptides in tauco, a fermented soy product, associated to umami taste through peptidomics‐sensomics approach
1个月前
已完结
Characterization and Discrimination of Key Aroma Compounds in Pre- and Postrigor Roasted Mutton by GC-O-MS, GC E-Nose and Aroma Recombination Experiments
1个月前
已完结
Elucidation of the Impact of Steaming on the Key Odorants of Jinhua Dry-Cured Ham Using the Sensomics Approach
1个月前
已完结
Upcycling of Soy Whey with Ischnoderma benzoinum toward Production of Bioflavors and Mycoprotein
2个月前
已完结
Metabolic cooperation and spatiotemporal niche partitioning in a kefir microbial community
3个月前
已完结
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