Lv6
1606 积分 2025-02-11 加入
An investigation into the effects of various processing methods on the characteristic compounds of highland barley using a widely targeted metabolomics approach
6天前
已完结
Study on the dynamic changes of nutrient components and flavor compounds during the fermentation process of high-quality highland barley wine
20天前
已完结
Flavor characteristics of hulless barley wine fermented with mixed starters by molds and yeasts isolated from Jiuqu
20天前
已完结
Effects of Bacillus subtilis subsp. on the microbial community and aroma components of flue-cured tobacco leaves based on metagenome analysis
20天前
已完结
Impact of lactic acid bacteria-mediated semi-solid fermentation on the nutritional, sensory, and gelatinization properties of colored brown rice varieties
1个月前
已完结
A comparative metabolomics study of polyphenols in highland barley (Hordeum vulgare L.) grains with different colors
1个月前
已完结
Identification and quantification of free, esterified, and insoluble-bound phenolics in grains of hulless barley varieties and their antioxidant activities
1个月前
已完结
Correlations between flavor and fermentation days and changes in quality-related physiochemical characteristics of fermented Aurantii Fructus
1个月前
已完结
Japanese rice wine (Sake)-derived pyroglutamyl peptides have anti-inflammatory effect on dextran sulfate sodium (DSS)-induced acute colitis in mice
1个月前
已关闭
Elucidating microbial succession dynamics and flavor metabolite formation during two rounds of natural fermentation of Qingxiangxing baijiu: integration of flavoromics and genomics
3个月前
已完结
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