Lv61
3060 积分 2024-10-30 加入
Preparation of fermented plant-based beverages using grape seed: Comparison of lactic acid bacteria strains, physicochemical characteristics and flavor profiles
1个月前
已完结
Evaluation of Chemical Compositions, Antioxidant Capacity and Intracellular Antioxidant Action in Fish Bone Fermented with Monascus purpureus
1个月前
已完结
Valorization of fish byproducts: Sources to end‐product applications of bioactive protein hydrolysate
5个月前
已完结
Analysis of Changes in Flavor Profile and Bacterial Succession During Pork Fermentation Using Multi-Omics-Based Analysis
6个月前
已完结
Combining untargeted metabolomics and chemometrics to reveal the metabolic profiles of jujube-hawthorn fermented beverages at different fermentation stages
7个月前
已完结
Unveiling flavor formation and variation in fermented vinasse grass carp based on the dynamic correlation of microbiota with metabolites by multi-omics and bioinformatics approaches
8个月前
已完结
Dynamics of physicochemical properties, volatile aroma compounds and non-volatile metabolites of Zhaiji millet vinegar during aging: A systematic elucidation by GC-IMS coupled with UPLC-MS/MS untargeted metabolomics
8个月前
已完结
Characterization of volatile flavor compounds from fish maw soaked in five different seasonings
10个月前
已完结
A Specific Peptide with Calcium-Binding Capacity from Defatted Schizochytrium sp. Protein Hydrolysates and the Molecular Properties
10个月前
已完结
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