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30 积分 2026-03-11 加入
Impact of different sterilization methods, including microwave treatment, on flavor development in brewed goji berry wine
6个月前
已关闭
Advances in the study of bitter compounds in alcoholic beverages: A review and implications for the production of Chinese Huangjiu
6个月前
已关闭
Advances in the study of bitter compounds in alcoholic beverages: A review and implications for the production of Chinese Huangjiu
6个月前
已关闭
Comprehensive multi-omics analysis of fermented Chinese artichoke: Insights from Flavoromics, metagenomics, and untargeted metabolomics
6个月前
已完结
Metabolic and microbial functionality during the fermentation of traditional Amaranth stems: Insights from metagenomics, flavoromics, and metabolomics
6个月前
已完结
Identification of Core Microbial Communities and Their Influence on Flavor-Oriented Traditional Fermented Sour Cucumbers
6个月前
已完结
Analyzing the contribution of top-down and bottom-up methods to the construction of synthetic microbial communities in Jiuyao
6个月前
已完结
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