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190 积分 2024-06-05 加入
Correlation of physicochemical properties and volatile profiles with microbiome diversity in cucumber during lightly-pickling in seasoning liquid
20天前
已完结
An efficient methodology for modeling to predict wine aroma expression based on quantitative data of volatile compounds: A case study of oak barrel-aged red wines
21天前
已完结
Organic acids drove the microbiota succession and consequently altered the flavor quality of Laotan Suancai across fermentation rounds: Insights from the microbiome and metabolome
1个月前
已完结
Decoding temperature-driven microbial community changes and flavor regulation mechanism during winter fermentation of soy sauce
1个月前
已完结
Mechanisms of single and mixed microbial fermentation to improve summer-autumn green tea
1个月前
已完结
Formation of aroma characteristics driven by microorganisms during long-term storage of Liubao tea
1个月前
已完结
Formation of aroma characteristics driven by microorganisms during long-term storage of Liubao tea
1个月前
已完结
Differentiation of mixed lactic acid bacteria communities in beverage fermentations using targeted terminal restriction fragment length polymorphism
2个月前
已完结
Characteristic aroma analysis of finger citron in four different regions based on GC–MS‐HS‐SPME and ROAV
3个月前
已完结
Impact of vineyard management on grape fungal community and Montepulciano d’Abruzzo wine quality
4个月前
已完结
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