Lv1
50 积分 2024-12-24 加入
Identification and expression of bifunctional acid urea‐degrading enzyme/urethanase from Enterobacter sp. R‐SYB082 and its application in degradation of ethyl carbamate in Chinese rice wine (Huangjiu)
7天前
已完结
Analysis of flavor substances in Shaoxing traditional hand‐made Jiafan wine with different amounts of ZaoShao liquor
7天前
已完结
Flavor mystery of Chinese traditional fermented baijiu: The great contribution of ester compounds
13天前
已完结
Machine learning-enhanced flavoromics: Identifying key aroma compounds and predicting sensory quality in sauce-flavor baijiu
1个月前
已完结
Withering degree affects flavor and biological activity of black tea: A non-targeted metabolomics approach
1个月前
已完结
Impact of prolonged withering on phenolic compounds and antioxidant capability in white tea using LC-MS-based metabolomics and HPLC analysis: Comparison with green tea
1个月前
已完结
Volatile organic compounds as mediators of plant communication and adaptation to climate change
1个月前
已完结
Dynamics of microbial communities and metabolites during the fermentation of Ningxia goji berry wine: An integrated metagenomics and metabolomics approach
1个月前
已完结
Untargeted metabolomic analysis of Chinese red wines for geographical origin traceability by UPLC-QTOF-MS coupled with chemometrics
1个月前
已完结
OPLS discriminant analysis: combining the strengths of PLS‐DA and SIMCA classification
1个月前
已完结
皖公网安备34019202002308
