Lv2
110 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
8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
17天前
已完结
Investigation of volatile compounds in Kazak cheese fermented with different lactic acid bacteria using flavoromics and in silico methods
19天前
已完结
Investigation of volatile compounds in Kazak cheese fermented with different lactic acid bacteria using flavoromics and in silico methods
20天前
已关闭
Machine learning and GC–MS revealing the characteristic flavour compounds of Cheddar cheese origin-independent at different ripening periods
21天前
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
21天前
已完结
Comparison of the acidifying activity of Lactococcus lactis subsp. lactis strains isolated from goat's milk and Valdeteja cheese
22天前
已完结
Fermentation of second cheese whey by Propionibacterium freudenreichii: Metabolomic profiling and pathway insights for valorization
29天前
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
皖公网安备34019202002308
