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44 积分 2025-09-27 加入
Fermentation-promoting effect of three salt-tolerant Staphylococcus and their co-fermentation flavor characteristics with Zygosaccharomyces rouxii in soy sauce brewing
1小时前
待确认
Fermentation substrate drives flavor differentiation: Multi-omics analysis of flavor formation mechanisms in sour meat fermented by various grains
23天前
已完结
Dispersive liquid-liquid microextraction coupled with gas chromatography-mass spectrometry (GC-MS) for the determination of soy sauce aroma compounds
1个月前
已完结
Analysis of the contribution of koji-making with Z. rouxii on volatile compounds of soy sauce
1个月前
已完结
Optimization of derivatization-gas chromatography/mass spectrometry (Der-GC/MS) for analyzing non-volatile metabolites in soy sauce koji-making process and their evolution patterns
1个月前
已完结
Characterization of key aroma-active compounds in soy sauce “Guoqi” after Chinese cooking by GC×GC-O-MS
1个月前
已完结
Reveal the flavor quality changes of soy sauce during shelf life through metabolomics
1个月前
已完结
Dynamics of the microbiome and volatile organic compounds during fermentation and aging of soy sauce
1个月前
已完结
Tracing the change of the volatile compounds of soy sauce at different fermentation times by PTR-TOF-MS, E-nose and GC–MS
1个月前
已完结
Effect of aroma-producing yeasts in high-salt liquid-state fermentation soy sauce and the biosynthesis pathways of the dominant esters
2个月前
已完结
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