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Comparative Analysis of Metabolite Changes in Huangjiu During Different Aging Periods Using HRMS Metabolomics
7小时前
待确认
Effects of lactic acid on the perception of volatile pyrazine aroma substances in Laimao baijiu and its molecular interaction mechanisms
15天前
已完结
Peptidomics and computational peptidology insights into the taste peptide profile of different extraction methods: A case study of fermented rice wine (Huangjiu)
15天前
已完结
Analysis, traceability, and screening of terpenoid-producing microorganisms in traditional Chinese Huangjiu
15天前
已完结
Exploration of the flavor mechanism of novel umami peptides from lager beer: HPLC-Q-TOF-MS combined with flavor perception, molecular docking and molecular dynamics simulation
1个月前
已完结
Flavor effect, application status, and research trend of umami peptides based on microbial fermentation in food
1个月前
已完结
Analysis of dominant microorganisms and core enzymes in Qingke Baijiu Daqu by high-throughput sequencing and proteomics
1个月前
已完结
The dynamics of physicochemical properties, microbial community, and flavor metabolites during the fermentation of semi-dry Hakka rice wine and traditional sweet rice wine
2个月前
已完结
Discrimination and characterization of the volatile organic compounds in red and black raspberry wines fermented with different commercial Saccharomyces cerevisiae: An integrated analysis using E-nose, GC-MS, GC-IMS, and multivariate statistical models
2个月前
已完结
Identification of nonvolatile chemical constituents in Chinese Huangjiu using widely targeted metabolomics
2个月前
已完结
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