Lv5
1020 积分 2021-11-24 加入
Bioaugmentation with Zymomonas mobilis modulates microbial succession and enhances volatile profiles in strong-flavor Daqu fermentation
18小时前
已完结
Unraveling the unique microbiota and metabolites in three different colors Jiangqu through multidimensional analysis
11天前
已完结
Qu-omics elucidates the formation and spatio-temporal differentiation mechanism underlying the microecology of high temperature Daqu
11天前
已完结
Temporal heterogeneity of microbial communities and flavor metabolism during storage of high-temperature Daqu
11天前
已完结
Characterization and intrinsic correlations of xylose-cysteine Maillard reaction products across different reaction processes: Insights into reaction degree, functional group variations, antioxidant potential and aroma formation
11天前
已完结
Profiling the spatial heterogeneity of microbiomes and volatilomes along internal environmental gradients in high-temperature Daqu
14天前
已完结
The flavour substances and key precursor peptides of meaty flavour prepared from Maillard reaction products of Lycium barbarum seed meal
27天前
已完结
Spatial location within the incubation room shapes the microbial succession and metabolic profiles of high-temperature Daqu
2个月前
已完结
Unraveling Qu-aroma variation between inner and outer layers of medium-temperature Daqu: A multi-omics and sensory approach
2个月前
已完结
How Maillard Reaction Influences Sensorial Properties (Color, Flavor and Texture) of Food Products?
2个月前
已完结
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