Lv11
4 积分 2024-01-13 加入
Favour enhancement of dry fermented sausages by nitrite-degrading Levilactobacillus brevis CHOL1: Combining favouromics and lipidomics to elucidate the mechanism of aroma formation
36秒前
待确认
Integrated volatolomics and lipidomics analysis reveal the characteristic flavor formation mechanism in steamed large yellow croaker (Pseudosciaena crocea)
2分钟前
已完结
Integration of lipidomics and flavoromics reveals the lipid-flavor transformation mechanism of fish oil from silver carp visceral with different enzymatic hydrolysis
22分钟前
已完结
Study of volatile flavor derived from lipids degeneration in yak Milk based on Semiquantitative Lipidomics
29分钟前
已完结
Characterization of the key nonvolatile metabolites in Cheddar cheese by partial least squares regression (PLSR), reconstitution, and omission
17天前
已完结
Effects of Short-term Low Salinity Stress on Non-volatile Flavor Substances of Muscle and Hepatopancreas in Portunus trituberculatus
17天前
已完结
Metabolites, flavor profiles and ripening characteristics of Monascus-ripened cheese enhanced by Ligilactobacillus salivarius AR809 as adjunct culture
17天前
已完结
Characterization of the flavor profile of UHT milk during shelf-life via volatile metabolomics fingerprinting combined with chemometrics
22天前
已完结
Unveiling of the key pathway in flavor formation in fermented milk of Lactococcus lactis subsp. lactis via genomics and metabolomics
22天前
已完结
Enhanced beneficial lipids and volatile compounds in Jersey ghee attributed by key microbiota
22天前
已完结
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