Lv11
40 积分 2025-03-04 加入
Characterization of key odor-active compounds in high quality high-salt liquid-state soy sauce
7小时前
待确认
Characterization of the key aroma compounds in soy sauce by gas chromatography-mass spectrometry-olfactometry, headspace-gas chromatography-ion mobility spectrometry, odor activity value, and aroma recombination and omission analysis
7小时前
已完结
Valorization of bioactive compounds from food by-products using supercritical fluid extraction: A technological and industrial perspective
27天前
已完结
Effectively saltiness enhanced odorants screening and prediction by database establish, sensory evaluation and deep learning method
1个月前
已完结
Metagenomic analysis of the relationship between microorganisms and flavor development during soy sauce fermentation
1个月前
已完结
Unraveling the core functional microbiota involved in metabolic network of characteristic flavor development during soy sauce fermentation
1个月前
已完结
Exploring the core microorganisms and mechanisms responsible for biogenic amines production during soy sauce fermentation
1个月前
已完结
Metagenomic analysis of the relationship between microorganisms and flavor development during soy sauce fermentation
1个月前
已完结
Odor-induced saltiness enhancement of volatile compounds screened from duck stewed with chili pepper
1个月前
已完结
Decoding of the enhancement of saltiness perception by aroma-active compounds during Hunan Larou (smoke-cured bacon) oral processing
1个月前
已完结
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