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38 积分 2025-10-12 加入
Synergistic improvement of hydrolyzed vegetable protein quality and flavor enhancement through multi-microbial fermentation and acid hydrolysis
2个月前
已完结
Rapid and non-destructive identification of Gastrodia elata Blume geographical origin by infrared spectroscopy combined with chemometrics
2个月前
已完结
Changes of microbial community diversity and flavor substances during fermentation of Bashang Suancai in different months
2个月前
已完结
Flavor profiles and microbial mechanisms of suansun: A comparative study of homemade and commercial production
2个月前
已完结
Rapid and non-destructive identification of Gastrodia elata Blume geographical origin by infrared spectroscopy combined with chemometrics
2个月前
已关闭
Screening of mixed lactic acid bacteria starter and exploring the sources of flavor substances in co-fermentation of Flammulina velutipes with different vegetables
3个月前
已完结
Physicochemical characteristics and bacterial communities of meigan cai and zao cai, two home-made fermented vegetables
3个月前
已完结
Analysis of Tieguanyin aged aroma compounds and their correlation with microbial communities
4个月前
已完结
Multi-omics analysis reveals blanching effects on pearl grouper soup quality: Integrating sensomics, volatolomics, lipidomics, and metabolomics
4个月前
已完结
Determination of total flavonoid content by aluminum chloride assay: A critical evaluation
4个月前
已完结
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