Lv4
600 积分 2024-09-11 加入
Dynamic changes in volatile flavor substances and microbial communities during fermentation of Chinese Fuyuan pickle
9天前
已完结
Metagenomics and metabolomics of Toddy, an Indian fermented date palm beverage
1个月前
已完结
Exploring core functional microbiota related with flavor compounds involved in the fermentation of a natural fermented plain sufu (Chinese fermented soybean curd)
1个月前
已完结
Comprehensive multi-omics analysis of fermented Chinese artichoke: Insights from Flavoromics, metagenomics, and untargeted metabolomics
1个月前
已完结
Transglutaminase modulates curd characteristics, flavor profile, and metabolic signatures in fermented goat milk: a multi-omics driven approach for texture and quality enhancement
1个月前
已完结
Auxiliary fermentation with Pediococcus acidilactici C1 reshapes flavor formation in sufu: An integrated metagenomic, flavoromic and non-targeted metabolomic deciphering
1个月前
已完结
Integrated analysis of characteristic volatile flavor formation mechanisms in probiotic co-fermented cheese by untargeted metabolomics and sensory predictive modeling
1个月前
已完结
Differential effects of Lactococcus starter cultures on Cheddar cheese: Insights from texture, electronic sensory, and metabolomics analyses
1个月前
已完结
Comprehensive identification of molecular profiles related to sensory and nutritional changes in Mongolian cheese during storage by untargeted metabolomics coupled with quantification of free amino acids
1个月前
已完结
A systemic review of yak milk and its products on the Qinghai-Tibet Plateau: Unique products, chemical composition, biological activities, and microbial composition
3个月前
已完结
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