Lv12
18 积分 2024-06-17 加入
Edible qualities, microbial compositions and volatile compounds in fresh fermented rice noodles fermented with different starter cultures
24分钟前
待确认
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
4小时前
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
4小时前
已完结
Combined effects of fermentation starters and environmental factors on the microbial community assembly and flavor formation of Zhenjiang aromatic vinegar
5小时前
已完结
Dynamic microbial succession of Shanxi aged vinegar and its correlation with flavor metabolites during different stages of acetic acid fermentation
5小时前
已完结
Experimental insights into the importance of aquatic bacterial community composition to the degradation of dissolved organic matter
6小时前
已完结
Dietary methionine regulation of cognitive function: Evidence, mechanisms, and implementation strategies
1个月前
已完结
Flavor characteristics of hulless barley wine fermented with mixed starters by molds and yeasts isolated from Jiuqu
7个月前
已完结
Ultrasound accelerated esterification of bile acids
7个月前
已完结
Determination of volatiles, antioxidant activity, and polyphenol content in the postharvest waste of Ocimum basilicum L
8个月前
已完结
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