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68 积分 2025-06-06 加入
Changes in volatile flavors during the fermentation of tomato (Solanum lycopersicum L.) juice and its storage stabilization
7小时前
待确认
Understanding the promotion of heat treatment on the flavor of Lentinula edodes using metabolomics integrated with transcriptomics
2个月前
已完结
Effects of different extraction methods on the release of non-volatile flavor components in shiitake mushroom (Lentinus edodes)
2个月前
已完结
Dynamic changes of non-volatile compounds and evaluation on umami during infrared assisted spouted bed drying of shiitake mushrooms
2个月前
已完结
Effects of different drying temperatures on the profile and sources of flavor in semi-dried golden pompano (Trachinotus ovatus)
2个月前
已完结
Advancements in production, assessment, and food applications of salty and saltiness-enhancing peptides: A review
2个月前
已完结
Quality characteristics and non-volatile taste formation mechanism of Lentinula edodes during hot air drying
2个月前
已完结
Leveraging Neurospora Crassa in Co-Culture Fermentations: Modulating the Taste, Aroma, and Enhancing Fatty Aroma Profiles in Fermented Soybean Products
4个月前
已关闭
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