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82 积分 2024-05-27 加入
Quantitative analysis and visualization of chemical compositions during shrimp flesh deterioration using hyperspectral imaging: A comparative study of machine learning and deep learning models
2天前
已完结
Enhancing the formation of functional glucosinolate degradation products in fermented broccoli stalk by-product with lactic acid bacteria
2天前
已完结
Taste and Flavor Perceptions of Glucosinolates, Isothiocyanates, and Related Compounds
3天前
已完结
Determination of the odor threshold concentrations and partition coefficients of isothiocyanates from Brassica vegetables in aqueous solution
9天前
已完结
Salinity-mediated osmotic stress reshapes the characteristic sulfur-containing aroma of spontaneously fermented Raphanus sativus L. via remodeling of lactic acid bacterial sulfur metabolism
10天前
已完结
A novel strategy for controlling nitrite accumulation in fermented cabbage by regulating microbial community structure via cold plasma
16天前
已完结
Construction of a synthetic microbial community and its application in salt-reduced soy sauce fermentation
17天前
已完结
Characterization of Key Aroma-Active Compounds in Black Garlic by Sensory-Directed Flavor Analysis
18天前
已完结
Illumination and reconstruction of keystone microbiota for reproduction of key flavor-active volatile compounds during paocai (a traditional fermented vegetable) fermentation
21天前
已完结
Determination of the odor threshold concentrations and partition coefficients of isothiocyanates from Brassica vegetables in aqueous solution
1个月前
已完结
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