Lv432
632 积分 2026-08-03 加入
Spectralprint techniques coupled with chemometric tools for vinegar classifications
27天前
已完结
Flavoromic analysis of dynamic changes and metabolic pathways of flavor compounds in Shai vinegar across aging stages and types
28天前
已完结
Identification of potential volatile markers for discrimination of traditional Korean fermented vinegars using HS-SPME/GC–MS
28天前
已完结
Multi-omics investigation of microbial community dynamics and metabolic regulation in mulberry wine fermentation under temperature and acid stress
28天前
已完结
Deeply analyzing dynamic fermentation of highland barley vinegar: Main physicochemical factors, key flavors, and dominate microorganisms
28天前
已完结
Advances in the research on phenolic acids and flavonoids in vinegar: Sources, formation and degradation mechanisms, and functional properties
28天前
已完结
Environmental microorganisms as heterogeneous sources and shapers of the fermentation microbiome in Zhejiang rosy vinegar
28天前
已完结
Untargeted metabolomics analyses to identify a new sweet compound released during post-fermentation maceration of wine
1个月前
已完结
Study on the interaction of tannins and salivary proteins affecting wine aroma volatility: Static HS-SPME and molecular dynamics simulation approaches
1个月前
已完结
Investigating Abiotic Stress-Induced Off-Flavor in Different White Wine Varieties (Vitis vinifera L.) Using a Complementary Approach of Sensory Analysis and Nontargeted Gas Chromatography Mass Spectrometry Analysis
1个月前
已完结
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