Lv3
236 积分 2024-12-27 加入
Unraveling the flavor formation mechanism during yak sour meat fermentation: Integrated multi-omics and machine learning approaches
12天前
已完结
Multidimensional analysis of the flavor characteristics of yellow peach at different ripening stages: Chemical composition profiling and sensory evaluation
12天前
已完结
Auxiliary fermentation with Pediococcus acidilactici C1 reshapes flavor formation in sufu: An integrated metagenomic, flavoromic and non-targeted metabolomic deciphering
12天前
已完结
Comprehensive insights into time-dependent dynamic of maturation time on flavor formation in low-salt fermented tilapia
12天前
已完结
Unveiling the flavor and microbial dynamics: a comprehensive analysis of key flavor compounds and core microorganisms in industrial-scale naturally fermented Jianshui pickle
12天前
已完结
In silico technologies for food-based gels: Molecular docking and molecular dynamic simulation
12天前
已完结
Comparative transcriptome and metabolome profiling uncovers tissue-specific mechanisms in potato flesh and skin
12天前
已完结
Comprehensive insights into time-dependent dynamic of maturation time on flavor formation in low-salt fermented tilapia
12天前
已关闭
Non-targeted flavor metabolomics reveals the regulatory mechanism of LAB-yeast mixed fermentation on the flavor profile of cheese flavoring
12天前
已完结
New insights into bacterial bile resistance mechanisms: the role of bile salt hydrolase and its impact on human health
14天前
已完结
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