Lv11
80 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
2个月前
已完结
Unraveling the microbial succession during the natural fermentation of grass carp and their correlation with volatile flavor formation
2个月前
已完结
No meat, lab meat, or half meat? Dutch and Finnish consumers’ attitudes toward meat substitutes, cultured meat, and hybrid meat products
2个月前
已完结
XCMS: Processing Mass Spectrometry Data for Metabolite Profiling Using Nonlinear Peak Alignment, Matching, and Identification
9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
9个月前
已完结
Development and reproduction of Scirtothrips dorsalis (Thysanoptera: Thripidae) on six host plant species
10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
10个月前
已完结
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