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30 积分 2024-05-09 加入
Non-targeted flavor metabolomics reveals the regulatory mechanism of LAB-yeast mixed fermentation on the flavor profile of cheese flavoring
4天前
已完结
Insights into the flavor formation mechanism of reduced-salt shallow-fermented sausages under oscillatory temperature fermentation with starter culture inoculation
27天前
已完结
Analysis of aroma and key differential volatile compounds during ripening stages of three strawberry cultivars using HS-SPME-GC–MS, GC-IMS, and E-nose
8个月前
已完结
The role of abiotic and biotic factors of aged brine in directing microbial assembly and volatile profiles of Paocai during fermentation
10个月前
已完结
Systematic analysis of the expression, solubility and purification of a passenger protein in fusion with different tags
10个月前
已完结
Development of a comprehensive evaluation system for the sensory and nutritional quality of winter jujube (Ziziphus jujuba Mill. cv. Dongzao)
11个月前
已完结
Bacterial diversity and community structure in Chongqing radish paocai brines revealed using PacBio single‐molecule real‐time sequencing technology
11个月前
已完结
Metagenomic analysis of microbial community succession during the pickling process of Zhacai (preserved mustard tuber) and its correlation with Zhacai biochemical indices
11个月前
已完结
Analysis of the microbial community structure and flavor components succession during salt‐reducing pickling process of zhacai (preserved mustard tuber)
11个月前
已完结
Improving the quality and flavor of radish paocai by inoculating with Lactobacillus plantarum‐1 and Leuconostoc mesenteroides‐7
11个月前
已完结
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