Lv67
1910 积分 2025-09-16 加入
Integrative strategies for strawberry flavor optimization: From molecular biosynthesis to data-driven quality control
23天前
已完结
Integrated E-nose, volatilomics, and transcriptomics analysis of the aroma formation mechanism during pitaya fruit ripening
1个月前
已关闭
Integrated metabolomics and transcriptomics analysis of dynamic changes in non-volatile compounds during blueberry fruit ripening
1个月前
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
2个月前
已完结
Integrated Metabolome, Transcriptome and Long Non-Coding RNA Analysis Reveals Potential Molecular Mechanisms of Sweet Cherry Fruit Ripening
2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
2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
3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
4个月前
已完结
Advances in Enzymatic Hydrolysis and Microbial Fermentation of Sweet Potato Residue
4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
4个月前
已完结
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