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270 积分 2024-09-11 加入
Unraveling the flavor evolution mechanism in liquid-smoked rainbow trout through integrated lipidomics and flavoromics
1天前
已关闭
Volatilomics and Lipidomics revealed flavoring mechanism in baijiu brewed from diverse Sorghum varieties
2天前
已完结
Lipid molecule profiling in Lentinula edodes during hot air drying via untargeted lipidomics: Composition, dynamic variations and contribution to characteristic flavor
18天前
已完结
The regulation of volatile flavor compounds in fermented meat products mediated by microorganisms: A review
3个月前
已完结
Microbiota Interactions as Critical Determinants of Flavor Development in Fermented Foods
3个月前
已关闭
Microbiota interactions as critical determinants of flavor development in fermented foods
3个月前
已完结
Comprehensive analysis of changes in taste substances during the processing of Wuding chicken based on HPLC, LC-ESI-MS/MS, and electronic tongue
3个月前
已完结
Microbial metabolites and taste receptor mechanisms: A systems view of fermented food flavor
4个月前
已完结
Applications of multi-omics techniques to unravel the fermentation process and the flavor formation mechanism in fermented foods
4个月前
已完结
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