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516 积分 2025-11-19 加入
Constructing synthetic microbial communities containing Komagataeibacter spp. for kombucha production: Impacts on bioactive compounds, functionality and sensory profiles
4天前
求助中
Integrating the use of feijoa pulp and peel (Acca sellowiana) in kombucha fermentation: a sustainable approach to promote functionality and sensory acceptability
4天前
已完结
Construction of synthetic microbial community to modulate the sensory quality in kombucha fermentation
4天前
已完结
An improved 3D-SwinT-CNN network to evaluate the fermentation degree of black tea
8天前
已完结
Lightweight CNN combined with knowledge distillation for the accurate determination of black tea fermentation degree
8天前
已完结
Qualitative and quantitative quality evaluation of black tea fermentation through noncontact chemical imaging
8天前
已完结
Data fusion of near-infrared spectroscopy and electronic nose for information perception of black tea fermentation
1个月前
已关闭
Monitoring the dynamic change of catechins in black tea drying by using near-infrared spectroscopy and chemometrics
1个月前
已完结
Effects of pile-fermentation on the aroma quality of dark tea from a single large-leaf tea variety by GC × GC-QTOFMS and electronic nose
1个月前
已完结
Information fusion of hyperspectral imaging and self-developed electronic nose for evaluating the degree of black tea fermentation
1个月前
已完结
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