Lv636
2340 积分 2024-10-02 加入
Characterize the dynamic changes of volatile compounds during the roasting process of Wuyi rock tea (Shuixian) integrating GC-IMS and GC × GC-O-MS combined with machine learning
1个月前
已完结
Dynamic transformation in flavor during hawthorn wine fermentation: Sensory properties and profiles of nonvolatile and volatile aroma compounds coupled with multivariate analysis
2个月前
已完结
An emulsion gel made by waxy maize starch hydrogel incorporated with tea polyphenols/exopolysaccharides: Structure and stability properties, antioxidant and delivery function
3个月前
已完结
Effects of different lactic acid bacteria on the physicochemical properties, functional characteristics and metabolic characteristics of fermented hawthorn juice
4个月前
已完结
Revealing the flavor changes of spiced beef under different thermal treatment temperatures: A complementary approach with GC-IMS and GC-O-MS
5个月前
已完结
Characterization of Odorants Causing the Hawthorn Aroma in Cabernet Sauvignon Wine by Gas Chromatography-Olfactometry, Quantitation, Aroma Recombination, Omission, and Addition Studies
5个月前
已完结
Impact of Monascus purpureus combined with Lactobacillus plantarum and Saccharomyces cerevisiae fermentation on nutritional and flavor characteristics of Pyropia yezoensis
5个月前
已完结
Comprehensive multi-omics analysis of fermented Chinese artichoke: Insights from Flavoromics, metagenomics, and untargeted metabolomics
5个月前
已完结
Enhancing fermented vegetable flavor with Lactobacillus plantarum and Rhodotorula mucilaginosa
5个月前
已完结
Characterization of volatile compounds and identification of key aroma compounds in different aroma types of Rougui Wuyi rock tea
5个月前
已完结
皖公网安备34019202002308
