Lv5110
1500 积分 2025-09-16 加入
Integrated E-nose, volatilomics, and transcriptomics analysis of the aroma formation mechanism during pitaya fruit ripening
13天前
已关闭
Integrated metabolomics and transcriptomics analysis of dynamic changes in non-volatile compounds during blueberry fruit ripening
13天前
已完结
Analysis of aroma and key differential volatile compounds during ripening stages of three strawberry cultivars using HS-SPME-GC–MS, GC-IMS, and E-nose
1个月前
已完结
Integrated Metabolome, Transcriptome and Long Non-Coding RNA Analysis Reveals Potential Molecular Mechanisms of Sweet Cherry Fruit Ripening
1个月前
已完结
Multidimensional analysis of the flavor characteristics of yellow peach at different ripening stages: Chemical composition profiling and sensory evaluation
1个月前
已完结
Effects of fermentation of Eurotium cristatum on the flavor quality of Anji Baicha (Camellia sinensis) based on LC-MS and GC–MS
1个月前
已完结
Nutritional composition, antioxidant activity, volatile compounds, and stability properties of sweet potato residues fermented with selected lactic acid bacteria and bifidobacteria
2个月前
已完结
Advances in Enzymatic Hydrolysis and Microbial Fermentation of Sweet Potato Residue
2个月前
已完结
Rosa roxburghii tratt residue: A novel feed resource for cattle indicated by the non-deleterious performance and blood metabolites
3个月前
已完结
The Effects of Different Inoculation Amount of Lactobacillus Plantarum on Antioxidant Capacity, Chemical Composition and Sensory Quality of Rosa Roxburghii Tratt Fruit Pomace Ensiled
3个月前
已完结
皖公网安备34019202002308
