Lv11
60 积分 2024-09-19 加入
Study on the correlation between microbial communities with physicochemical properties and flavor substances in the Xiasha round of cave-brewed sauce-flavor Baijiu
4小时前
已完结
Unraveling the microbial succession during the natural fermentation of grass carp and their correlation with volatile flavor formation
5小时前
已完结
No meat, lab meat, or half meat? Dutch and Finnish consumers’ attitudes toward meat substitutes, cultured meat, and hybrid meat products
11天前
已完结
XCMS: Processing Mass Spectrometry Data for Metabolite Profiling Using Nonlinear Peak Alignment, Matching, and Identification
6个月前
已完结
Evaluation of bacterial diversity during fermentation process: a comparison between handmade and machine-made high-temperature Daqu of Maotai-flavor liquor
7个月前
已完结
Development and reproduction of Scirtothrips dorsalis (Thysanoptera: Thripidae) on six host plant species
7个月前
已完结
Differences in flavor characteristics of Rounds of Sauce-based Baijiu based on GC-IMS, GC-MS, and electronic tongue
7个月前
已完结
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