Lv1
38 积分 2024-09-26 加入
Identification of core microbial communities and their influence on flavor-oriented traditional fermented sour cucumbers
10天前
已完结
Organic acids drove the microbiota succession and consequently altered the flavor quality of Laotan Suancai across fermentation rounds: Insights from the microbiome and metabolome
4个月前
已完结
Edible coating using carbon quantum dots for fresh produce preservation: A review of safety perspectives
4个月前
已完结
Understanding the nutraceutical diversity through a comparative analysis of the taproot metabolomes of different edible radish types via UHPLC–Q–TOF–MS
4个月前
已完结
Exploring the spoilage mechanism differences of yak and cattle meat during chilled storage: A combined 16S rRNA gene sequencing and non-targeted metabolomics approach
4个月前
已完结
Flavoromic analysis of dynamic changes and metabolic pathways of flavor compounds in Shai vinegar across aging stages and types
9个月前
已完结
Decoding the aroma landscape of fermented golden pompano: The interplay of ester compounds and symbiotic microbiota as revealed by metagenomics and two-dimensional flavoromics
9个月前
已完结
Unraveling the role of germination days on the aroma variations of roasted barley malts via gas chromatography-mass spectrometry based untargeted and targeted flavoromics
9个月前
已完结
Machine learning-assisted identification of core flavor compounds and prediction of core microorganisms in fermentation grains and pit mud during the fermentation process of strong-flavor Baijiu
11个月前
已完结
The Aroma Compounds Contributing to the Characteristic Flavour of Ripe Pu-erh Tea and Their Molecular Mechanisms of Interaction with Olfactory Receptors
11个月前
已完结
皖公网安备34019202002308
