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40 积分 2025-10-13 加入
Characterization and comparison of flavors in fresh and aged fermented peppers: Impact of different varieties
4天前
已完结
Development of Oxidized Odor and Volatile Aldehydes in Fermented Cucumber Tissue Exposed to Oxygen
4天前
已完结
Effects of different temperatures on bacterial diversity and volatile flavor compounds during the fermentation of suancai, a traditional fermented vegetable food from northeastern China
9天前
已完结
Effects of salt concentration on microbial diversity and volatile compounds during suancai fermentation
9天前
已完结
Effects of salt concentration on the quality and microbial diversity of spontaneously fermented radish paocai
9天前
已完结
Development of cabbage fermented powder with enhanced enzyme activity using microorganisms isolated from nuruk
16天前
已关闭
Extraction and bioconversion of kaempferol metabolites from cauliflower outer leaves through fungal fermentation
16天前
已完结
1,4-Dioxane exposure induces kidney damage in mice by perturbing specific renal metabolic pathways: An integrated omics insight into the underlying mechanisms
21天前
已关闭
Fermentation transforms the phenolic profiles and bioactivities of plant-based foods
23天前
已完结
UHPLC-PDA-ESI/HRMS/MS(n) analysis of anthocyanins, flavonol glycosides, and hydroxycinnamic acid derivatives in red mustard greens (Brassica juncea Coss variety)
23天前
已完结
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