Lv1
38 积分 2024-10-29 加入
Combining with E-nose, GC-MS, GC-IMS and chemometrics to explore volatile characteristics during the different stages of Zanthoxylum bungeanum maxim fruits
19小时前
待确认
Analysis of aroma components changes in Gannan navel orange at different growth stages by HS-SPME-GC–MS, OAV, and multivariate analysis
19小时前
已完结
Effects of pile-fermentation on the aroma quality of dark tea from a single large-leaf tea variety by GC × GC-QTOFMS and electronic nose
20小时前
已完结
The consequences of fermentation metabolism on the qualitative qualities and biological activity of fermented fruit and vegetable juices
22天前
已完结
The impact of fermentation with exopolysaccharide producing lactic acid bacteria on rheological, chemical and sensory properties of pureed carrots (Daucus carota L.)
23天前
已完结
Fermentative Production of Volatile Metabolites Using Brettanomyces bruxellensis from Fruit and Vegetable By- Products
1个月前
已完结
Production of Carrot Pomace Fortified with Mucilage, Fibrinolytic Enzyme and Probiotics by Solid-state Fermentation Using the Mixed Culture of Bacillus subtilis and Leuconostoc mesenteroides
1个月前
已关闭
Novel method for valorization of by-products from carrot discards
1个月前
已完结
Novel method for valorization of by-products from carrot discards
1个月前
已关闭
Free, soluble-bound and insoluble-bound phenolics and their bioactivity in raspberry pomace
4个月前
已完结
皖公网安备34019202002308
