Lv11
2 积分 2022-10-10 加入
Flavour enhancement of dry fermented sausages by nitrite-degrading Levilactobacillus brevis CHOL1: Combining flavouromics and lipidomics to elucidate the mechanism of aroma formation
41分钟前
已完结
Shaping microbial communities and flavor profiles: Effects of native Staphylococcus carnosus and Staphylococcus piscifermentans starter cultures in Chinese dry-fermented sausages
45分钟前
已完结
Exploring the regulation of metabolic changes mediated by different combined starter cultures on the characteristic flavor compounds and quality of Sichuan-style fermented sausages
45分钟前
已完结
Bacteria and Fungi Synergistically Reprogram Flavonoid Metabolites in the Pericarp of Citrus Reticulata 'Chachi' During Storage
2个月前
已完结
Effect of Limosilactobacillus fermentum NCU001464 fermentation on physicochemical properties, xanthine oxidase inhibitory activity and flavor profile of Pueraria Lobata
2个月前
已完结
Effect of Limosilactobacillus fermentum NCU001464 fermentation on physicochemical properties, xanthine oxidase inhibitory activity and flavor profile of Pueraria Lobata
2个月前
已完结
Targeted Integration of RNA-Seq and Metabolite Data to Elucidate Curcuminoid Biosynthesis in Four Curcuma Species
2个月前
已完结
Unlocking the genetic diversity of Indian turmeric (Curcuma longa L.) germplasm based on rhizome yield traits and curcuminoids
2个月前
已完结
A strategy integrating GC–MS, UPLC profiling, and DNA metabarcoding for characterization and discrimination of the medicinal and culinary pieces from four Curcuma species
2个月前
已完结
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