Lv42
800 积分 2024-12-20 加入
Metabolic profiling of wort fermented with water kefir grains and its effect on wort quality
3天前
已完结
Volatile flavor characteristics and microbial fermentation differences of water kefir grains from different origins
4天前
已完结
Innovative beverage creation through symbiotic microbial communities inspired by traditional fermented beverages: current status, challenges and future directions
6天前
已完结
Integrative metabolomics – GC-IMS approach to assess metabolic and flavour substance shifts during fermentation of Yangjiang douchi
7天前
已完结
Dynamic changes in flavor characteristics of black tea during solid-state fermentation with Eurotium cristatum
10天前
已完结
Effects of Zygosaccharomyces Rouxii on Metabolites and Volatile Substances During the Fermentation of Jujube Beverage Based on Lc-Ms, Hs-Gc-Ims and Et Analysis
10天前
已完结
Unveiling aroma evolution in Chinese Te-flavor baijiu with ageing times using GC-IMS, GC-O-QTOF and electronic sensory techniques
25天前
已完结
Fruit wines classification enabled by combing machine learning with comprehensive volatiles profiles of GC-TOF/MS and GC-IMS
26天前
已完结
Integrative metagenomics, volatilomics and chemometrics for deciphering the microbial structure and core metabolic network during Chinese rice wine (Huangjiu) fermentation in different regions
1个月前
已完结
Effects of total microbiota-containing backslop from 450-day-fermented kimchi on microbe and metabolite dynamics
2个月前
已完结
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