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2630 积分 2024-11-06 加入
Metabolomic and volatile compound analysis of lactic acid bacteria-fermented mulberry juice: Implications for functional beverage development
15天前
已完结
Analysis of different fermentation processes of jujube-hawthorn fermented beverage based on untargeted metabolomics and GC–MS
16天前
已完结
Effects of different sterilization treatments on the quality and flavor profile of prune puree characterized by E-nose, E-tongue, GC–MS, and GC-IMS
16天前
已完结
Superior quality retention of pepino (Solanum muricatum) juice using a novel continuous high-pressure processing technology: Flavoromics and untargeted metabolomics approach
22天前
已完结
Metabolomic and volatile compound analysis of lactic acid bacteria-fermented mulberry juice: Implications for functional beverage development
22天前
已关闭
Combining untargeted metabolomics and chemometrics to reveal the metabolic profiles of jujube-hawthorn fermented beverages at different fermentation stages
28天前
已完结
Sensory quality and Metabolomic fingerprinting of Lacticaseibacillus paracasei-derived fermented soymilk beverages: Impact of starter strain and storage
29天前
已完结
Comparative analysis of the volatile flavor compounds of Monascus-fermented cheese with different ripening periods by SPME-GC-MS, SPME-GC×GC-MS, and HS-GC-IMS
1个月前
已完结
Directional freezing exploits meat anisotropy to preserve muscle fibers microstructural integrity and mitigate freezing loss
1个月前
已关闭
Innovative curriculum strategies for managing the future of food science, technology and engineering education
1个月前
已关闭
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