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Chromosome-level genome assembly of Amomum tsao-ko provides insights into the biosynthesis of flavor compounds
4小时前
求助中
Characterization of key flavor compounds of different dried Amomum tsao-ko using a sensomics approach
4小时前
已完结
Characterization of key flavor compounds of different dried Amomum tsao-ko using a sensomics approach
4小时前
已完结
Effect of moisture loss on aroma profile, key odorants, and fatty acids of Amomum tsaoko during vacuum oven drying
5小时前
已完结
Research progress of fishy odor in aquatic products: From substance identification, formation mechanism, to elimination pathway
17小时前
已完结
Effects on volatile oil and volatile compounds of Amomum tsao-ko with different pre-drying and drying methods
5天前
已完结
Insights into the Role of 2-Methyl-3-furanthiol and 2-Furfurylthiol as Markers for the Differentiation of Chinese Light, Strong, and Soy Sauce Aroma Types of Baijiu
5天前
已完结
Deciphering the formation mechanism of 2-furfurylthiol by multi-omics approach
5天前
已完结
Recent developments in the analysis of musty odour compounds in water and wine: A review
7天前
已完结
Enhanced shelf life quality of peaches (Prunus persica L.) using ethylene manipulating active packaging in e-commerce logistics
8天前
已完结
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