Lv3
250 积分 2025-03-05 加入
Enhancement of “Laohan” melon wine quality via co-fermentation with Saccharomyces cerevisiae and lactic acid bacteria
14小时前
已关闭
Emerging thermal and non-thermal technologies and their integrations to innovate Maillard reactions in sustainable food processing: Comparative analysis, challenges, and research needs
2个月前
已关闭
Effects of different roasting temperatures on the flavor characteristics of shelled macadamia kernels: Analysis based on HS-GC-IMS and HS-SPME-GC–MS
3个月前
已完结
Flavor characterization of Chenxiang-type baijiu-Daoguang nianwu aged in wooden Jiuhai with different vintages integrating GC-E-nose, GC-IMS, GC-MS-O, ROAV and chemometrics approaches
3个月前
已完结
Analysis of aroma and flavor changes in hawthorn during heat treatment by electronic sensory systems and GC-IMS
5个月前
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
6个月前
已完结
Storage of parbaked bread affects shelf life of fully baked end product: A 1H NMR study
6个月前
已完结
Flavor improvement in enzymatically hydrolyzed Citrus Huyou peel residues: based on sensory and multi-omics analysis
6个月前
已完结
Identification and formation mechanism of key flavor compounds in craft beer co-fermented with Torulaspora delbrueckii and Saccharomyces cerevisiae
6个月前
已完结
Flavor characteristics of traditional and mechanically processed base baijiu of sauce-flavor baijiu revealed by GC-IMS and GC-MS
6个月前
已完结
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