Lv2
140 积分 2024-09-18 加入
Effects of different deodorization methods on eel flavor quality: A multidimensional volatile analysis
4个月前
已关闭
Flavor effect, application status, and research trend of umami peptides based on microbial fermentation in food
4个月前
已完结
Effects of Zygosaccharomyces Rouxii on Metabolites and Volatile Substances During the Fermentation of Jujube Beverage Based on Lc-Ms, Hs-Gc-Ims and Et Analysis
6个月前
已完结
Mechanistic insights into soy sauce flavor enhancement via Co-culture of Limosilactobacillus fermentum and Zygosaccharomyces rouxii
6个月前
已完结
Co-culture of Tetragenococcus halophilus and Zygosaccharomyces rouxii to improve microbiota and metabolites in secondary fortified fermented soy sauce
6个月前
已完结
Effects of aroma enhancement fermentation of Zygosaccharomyces rouxii ZR21 and Debaryomyces hansenii DH06 on the sensory properties and consumer liking of Yongchuan douchi
6个月前
已完结
Comprehensive analysis of flavor compounds and metabolites of vinasse hairtail fermentation based on GC-IMS and untargeted-based metabolomics
6个月前
已完结
From Molecule Identification to Sensory Prediction: Approaches, Applications, and Perspectives of Sensomics and Flavoromics in Volatile Flavor Compound Research
6个月前
已完结
Study on Optimization of Enzymatic Hydrolysis of Fish Bone Paste and Flavor Characteristics of Hydrolysates
8个月前
已完结
Efficient preparation of oyster hydrolysate with aroma and umami coexistence derived from ultrasonic pretreatment assisted enzymatic hydrolysis
9个月前
已完结
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