Lv4
500 积分 2024-07-19 加入
Characterization of key aroma compounds in low-salt fermented sour fish by gas chromatography-mass spectrometry, odor activity values, aroma recombination and omission experiments
15天前
已完结
Enhanced soy sauce stability and reduced precipitation by improving critical steps in the fermentation process
15天前
已完结
Microbial consortia and up-to-date technologies in global soy sauce production: A review
19天前
已完结
Characterization of the key aroma compounds in aged Zhenjiang aromatic vinegar by gas chromatography-olfactometry-mass spectrometry, quantitative measurements, aroma recombination and omission experiments
1个月前
已完结
Comparative analysis of pyrazine compounds in soy sauce aroma Baijiu from different regions and their impact on flavor profiles
3个月前
已完结
Effect of caramel colors addition on the color, physicochemical properties, and flavor of Huangjiu
3个月前
已完结
The potential meat flavoring generated from Maillard reaction products of wheat gluten protein hydrolysates-xylose: Impacts of different thermal treatment temperatures on flavor
3个月前
已完结
Exploring microbial dynamics and metabolic pathways shaping flavor profiles in Huangjiu through metagenomic analysis
4个月前
已完结
Characterization of the flavor profile of Huangjiu brewed with Polygonatum sibiricum and Broomcorn millet using HS-SPME-GC × GC-TOF-MS, GC-IMS, intelligent sensory and molecular docking approaches
4个月前
已完结
Characterization of volatile compound differences of Shaoxing Huangjiu aged for different years using GC-E-Nose, GC–MS, and GC-IMS
4个月前
已完结
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