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50 积分 2026-01-02 加入
Effect of temperature regulation on microbial community, volatile flavours, amino acid profiles, and iridoid glycosides during noni (Morinda citrifolia L.) fruit fermentation
18小时前
待确认
Effect of mixed fermentation of Saccharomyces cerevisiae, Lactobacillus helveticus, Lactobacillus delbrueckii subsp. bulgaricus on physicochemical and flavor characteristics of pumpkin juice
18小时前
已关闭
Combining untargeted metabolomics and chemometrics to reveal the metabolic profiles of jujube-hawthorn fermented beverages at different fermentation stages
18小时前
已完结
Effect of Lactiplantibacillus plantarum-mediated lactic fermentation on the characteristic flavor of sea buckthorn juice by volatolomics and metabolomics analysis
1天前
已完结
Metabolic fate of polyphenols in LAB-fermented kiwifruit juice: A comparative study of single and mixed cultures with targeted metabolomics and enzymatic evidence
13天前
已完结
Exploring Core fermentation microorganisms, flavor compounds, and metabolic pathways in fermented Rice and wheat foods
13天前
已完结
Biotransformation of phenolic profiles and improvement of antioxidant capacities in jujube juice by select lactic acid bacteria
23天前
已完结
Analysis of different fermentation processes of jujube-hawthorn fermented beverage based on untargeted metabolomics and GC-MS
23天前
已完结
Dynamic variations in the volatile aromatic compound profile of jujube pulp during fermentation by mixed microbial cultures
1个月前
已完结
Phenolic characterization of fermented jujube puree by HPLC-MS/MS and their release during in vitro dynamic digestion
1个月前
已完结
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