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132 积分 2024-09-18 加入
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
1个月前
已完结
Mechanistic insights into soy sauce flavor enhancement via Co-culture of Limosilactobacillus fermentum and Zygosaccharomyces rouxii
1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
1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
1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
1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
1个月前
已完结
Study on Optimization of Enzymatic Hydrolysis of Fish Bone Paste and Flavor Characteristics of Hydrolysates
3个月前
已完结
Efficient preparation of oyster hydrolysate with aroma and umami coexistence derived from ultrasonic pretreatment assisted enzymatic hydrolysis
4个月前
已完结
Identification, characterization and molecular docking study of umami peptides from Spanish mackerel head enzymatic hydrolysate and Maillard reaction products
4个月前
已完结
Effects of Fermentation with Tetragenococcus halophilus and Zygosaccharomyces rouxii on the Volatile Profiles of Soybean Protein Hydrolysates
4个月前
已完结
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