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Research advances in technologies and mechanisms to regulate vinegar flavor
2天前
已完结
Non-volatile compounds as aroma modulators in Jiangxiang-flavor Baijiu: Regional flavor differentiation and synergistic interactions with volatile aromas
1个月前
已完结
A rapid method for the evaluation of both extrinsic and intrinsic contamination and resulting spoilage of water-in-oil emulsions
1个月前
已完结
Edible qualities, microbial compositions and volatile compounds in fresh fermented rice noodles fermented with different starter cultures
3个月前
已完结
The Effect of Prickly Ash (Zanthoxylum bungeanum Maxim) on the Taste Perception of Stewed Sheep Tail Fat by LC-QTOF-MS/MS and a Chemometrics Analysis
3个月前
已完结
Characterization of volatile compounds of pu-erh tea using solid-phase microextraction and simultaneous distillation–extraction coupled with gas chromatography–mass spectrometry
3个月前
已完结
Combined effects of fermentation starters and environmental factors on the microbial community assembly and flavor formation of Zhenjiang aromatic vinegar
3个月前
已完结
Dynamic microbial succession of Shanxi aged vinegar and its correlation with flavor metabolites during different stages of acetic acid fermentation
3个月前
已完结
Experimental insights into the importance of aquatic bacterial community composition to the degradation of dissolved organic matter
3个月前
已完结
Dietary methionine regulation of cognitive function: Evidence, mechanisms, and implementation strategies
4个月前
已完结
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