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Reduced production of Ethyl Carbamate in wine by regulating the accumulation of arginine in Saccharomyces cerevisiae
7小时前
待确认
Spatial environments of stack and layer shape the quality of Chinese sauce aroma Daqu: Characteristics, functions, and relationships
4个月前
已完结
Microbial diversity, functional properties, and flavor characteristics of high-temperature Daqu with different colors
5个月前
已完结
Insights into key aroma of vine tea (Ampelopsis grossedentata) for grade evaluation integrating relative odor activity value, gas chromatography-olfactometry and chemometrics approaches
7个月前
已完结
Characteristic aroma compounds in naturally withered and combined withered γ-aminobutyric acid white tea revealed by HS-SPME-GC-MS and relative odor activity value
7个月前
已完结
Decoding the Qu-aroma of medium-temperature Daqu starter by volatilomics, aroma recombination, omission studies and sensory analysis
7个月前
已完结
Decoding the Qu-aroma of medium-temperature Daqu starter by volatilomics, aroma recombination, omission studies and sensory analysis
7个月前
已完结
Temporal heterogeneity of microbial communities and flavor metabolism during storage of high-temperature Daqu
7个月前
已完结
Exploring Core Microbiota Based on Characteristic Flavor Compounds in Different Fermentation Phases of Sufu
9个月前
已完结
Exploring Core fermentation microorganisms, flavor compounds, and metabolic pathways in fermented Rice and wheat foods
9个月前
已完结
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