Lv519
1236 积分 2025-02-11 加入
Identification and quantification of free, esterified, and insoluble-bound phenolics in grains of hulless barley varieties and their antioxidant activities
1小时前
已完结
Correlations between flavor and fermentation days and changes in quality-related physiochemical characteristics of fermented Aurantii Fructus
18小时前
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天前
求助中
Elucidating microbial succession dynamics and flavor metabolite formation during two rounds of natural fermentation of Qingxiangxing baijiu: integration of flavoromics and genomics
2个月前
已完结
Fermentation of Lactobacillus fermentum NB02 with feruloyl esterase production increases the phenolic compounds content and antioxidant properties of oat bran
3个月前
已完结
Identification of characteristic volatiles and metabolomic pathways during the fermentation of red grapefruit by Monascus purpureus using HS-SPME-GC–MS and metabolomics
3个月前
已完结
Characterisation of aroma compounds, sensory characteristics, and bioactive components of a new type of huangjiu fermented with Chinese wild rice (Zizania latifolia)
3个月前
已完结
Study on the dynamic changes of nutrient components and flavor compounds during the fermentation process of high-quality highland barley wine
3个月前
已完结
Correlation between microbe, physicochemical properties of Jiuqu in different plateau areas and volatile flavor compounds of highland barley alcoholic drink
3个月前
已完结
Characterisation of aroma compounds, sensory characteristics, and bioactive components of a new type of huangjiu fermented with Chinese wild rice (Zizania latifolia)
3个月前
已完结
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