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640 积分 2024-12-20 加入
An update on water kefir: Microbiology, composition and production
7天前
已完结
Revelation of volatile contributions in green teas with different aroma types by GC–MS and GC–IMS
9天前
已完结
Preparation of Dendrobium officinale Polysaccharide by Lactic Acid Bacterium Fermentation and Its Protective Mechanism against Alcoholic Liver Damage in Mice
21天前
已完结
Interactive mechanism-guided microbial interaction dynamics in food fermentations: lactic acid bacteria and yeasts as a case example
24天前
已完结
Chemical, microbial, and volatile changes of water kefir during fermentation with economic substrates
25天前
已完结
Metabolic exchanges are ubiquitous in natural microbial communities
1个月前
已完结
Characterization of the aroma profiles of cold and hot break tomato pastes by GC-O-MS, GC × GC-O-TOF-MS, and GC-IMS
1个月前
已完结
Effect of hot-air drying processing on the volatile organic compounds and maillard precursors of Dictyophora Rubrovalvata based on GC-IMS, HPLC and LC-MS
1个月前
已完结
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