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160 积分 2025-10-20 加入
Changes in volatile flavor compounds and metabolites during processing of Ginger milk curd from buffalo milk by GC-IMS and LC-MS
24天前
已完结
GC-O-MS volatilomics combined lipidomics revealed the key volatile flavor compounds and their precursor in fermented cream driven by Lactiplantibacillus plantarum B22
1个月前
已完结
Investigation of volatile compounds in Kazak cheese fermented with different lactic acid bacteria using flavoromics and in silico methods
1个月前
已完结
Investigation of volatile compounds in Kazak cheese fermented with different lactic acid bacteria using flavoromics and in silico methods
1个月前
已关闭
Machine learning and GC–MS revealing the characteristic flavour compounds of Cheddar cheese origin-independent at different ripening periods
1个月前
已完结
Changes of unique flavor substances and metabolic pathway brought by Lacticaseibacillus rhamnosus WH. FH-19 fermented milk during fermentation and storage stage: HS-SPME-GC-MS and HPLC-MS-based analysis
1个月前
已完结
Comparison of the acidifying activity of Lactococcus lactis subsp. lactis strains isolated from goat's milk and Valdeteja cheese
1个月前
已完结
Fermentation of second cheese whey by Propionibacterium freudenreichii: Metabolomic profiling and pathway insights for valorization
1个月前
已关闭
The integrated metabolomics and sensory analyses unravel the peculiarities of mountain grassland-based cheese production: The case of Parmigiano Reggiano PDO
1个月前
已完结
Multi-omics revealed the formation mechanism of characteristic volatiles in Tibetan yak cheese induced by different altitudes
1个月前
已关闭
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