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468 积分 2024-07-19 加入
Sweet Aroma Synergistic Enhancement Mechanism of β-Damascenone in Dry Red Wine
1个月前
已完结
Optimization of vanillin biosynthesis in Escherichia coli K12 MG1655 through metabolic engineering
1个月前
已完结
Screening of β -damascenone-producing strains in light-flavor Baijiu and its production optimization via response surface methodology
2个月前
已完结
Characterization of the key aroma compounds in soy sauce by gas chromatography-mass spectrometry-olfactometry, headspace-gas chromatography-ion mobility spectrometry, odor activity value, and aroma recombination and omission analysis
3个月前
已完结
Comparison of solid-state fermentation with different Bacillus species on the volatile organic compounds and non-volatile metabolites of dark teas
3个月前
已完结
Characterization and decoding of volatile organic compounds in Moso bamboo shoots (Phyllostachys edulis L.) at different growth stages: A combined analysis by HS-GC-IMS, HS-SPME-GC‐MS, E-nose, and molecular docking
3个月前
已完结
Differences in flavor characteristics between Chinese traditionally fermented soy sauce and commercial soy sauce
3个月前
已完结
Characterization of key aroma compounds in low-salt fermented sour fish by gas chromatography-mass spectrometry, odor activity values, aroma recombination and omission experiments
5个月前
已完结
Enhanced soy sauce stability and reduced precipitation by improving critical steps in the fermentation process
5个月前
已完结
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