Lv73
4750 积分 2022-08-11 加入
Exploring aroma descriptions of different cherry juice and the mechanism of aroma formation in Lapins using volatilomics and machine learning
1个月前
已完结
Comparative Evaluation of the Antioxidant Capacities and Organic Acid and Volatile Contents of Mango Slurries Fermented with Six Different Probiotic Microorganisms
1个月前
已完结
Novel insights into bound Phenolics: Conversion and release of phenolic compounds in lychee pulp by heat pump drying and lactic acid bacterial fermentation
1个月前
已完结
Quantitative Sensing of Monosaccharide Isomers with High Resolution and Attomolar Limit of Detection
1个月前
已完结
Short‐chain fatty acid and gut microbiota character following synergistic in vitro fermentation of resistant starch–dietary fiber complexes from tiger nuts
1个月前
已完结
Chemical Composition of Juices Made from Cultivars and Breeding Selections of European Pear (Pyrus communis L.)
1个月前
已完结
Effect of fermentation by Lactobacillus acidophilus CH-2 on the enzymatic browning of pear juice
1个月前
已完结
Co-fermentation of Lactiplantibacillus and Streptocccusccus enriches the key-contribution volatile and non-volatile components of jujube juice
1个月前
已完结
Structure characterization, antioxidant and β-cell protective effects of the glutaredoxin 2/glutathione system and glutathione metabolism-related Lonicerae Japonicae Caulis pectin
1个月前
已完结
Deciphering flavor profile and metabolic pathways in black chokeberry Co-fermented by Lactiplantibacillus plantarum and Hansenula sp. via integrated volatilomics and metabolomics
2个月前
已完结
AI-Powered Data Governance: Advancing Privacy and Compliance Through Data Masking and Sentiment Analysis
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