Lv1
58 积分 2024-10-15 加入
Impact of harvest seasons on the volatile and non-volatile chemical composition of conilon coffee
3个月前
已完结
Comparison of different extraction methods on the physicochemical, structural properties, and in vitro hypoglycemic activity of bamboo shoot dietary fibers
7个月前
已完结
Revealing the formation mechanisms of key flavor components during the fermentation of bamboo shoots by combining flavoromics and metagenomics
7个月前
已完结
Amino acid and microbial community dynamics during the fermentation of Hong Qu glutinous rice wine
7个月前
已完结
Uncovering the flavor differences between black rice wine and glutinous rice wine by GC-MS, GC-IMS, HPLC, and electronic sensory analysis
7个月前
已完结
Screening of aroma-producing yeasts and their effects on the flavor characteristics of millet Huangjiu(Chinese rice wine)
8个月前
已完结
Screening and characterization of lactic acid bacteria and fermentation of gamma-aminobutyric acid-enriched bamboo shoots
9个月前
已完结
In vitro fecal fermentation characteristics of bamboo shoot (Phyllostachys edulis) polysaccharide
9个月前
已完结
Different starter cultures regulate the histamine, physicochemical properties, microbial community and volatile compounds during sour bamboo shoot fermentation
9个月前
已关闭
In vitro fermentation characteristics of the dietary fiber in bamboo (Phyllostachys edulis) shoots and its regulatory effects on the intestinal microbiota and metabolites
9个月前
已完结
皖公网安备34019202002308
