Lv64
2030 积分 2024-03-20 加入
Bioconversion of lutein to form aroma compounds by Pantoea dispersa
17小时前
已完结
Revealing the comprehensive effect of mechanization on sauce-flavor Daqu through high-throughput sequencing and multi-dimensional metabolite profiling
5天前
已完结
Heterogenetic mechanism in high-temperature Daqu fermentation by traditional craft and mechanical craft: From microbial assembly patterns to metabolism phenotypes
5天前
已完结
Machine Learning-Powered Multi-Omics for Food Microbiology and Smarter Food Safety
1个月前
已完结
Promising approaches towards biotransformation of polycyclic aromatic hydrocarbons with Ascomycota fungi
1个月前
已完结
Characterization of the flavor profile of Huangjiu brewed with Polygonatum sibiricum and Broomcorn millet using HS-SPME-GC × GC-TOF-MS, GC-IMS, intelligent sensory and molecular docking approaches
1个月前
已关闭
Changes in volatile flavors during the fermentation of tomato (Solanum lycopersicum L.) juice and its storage stabilization
1个月前
已完结
Machine Learning-Powered Multi-Omics for Food Microbiology and Smarter Food Safety
1个月前
已关闭
Machine Learning-Powered Multi-Omics for Food Microbiology and Smarter Food Safety
1个月前
已关闭
Machine Learning-Powered Multi-Omics for Food Microbiology and Smarter Food Safety
1个月前
已关闭
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