Lv5
1030 积分 2021-11-24 加入
Metagenomic and physicochemical analyses reveal microbial community and functional differences between three types of low-temperature Daqu
29天前
已完结
Effect of lactic acid bacteria on the structure and potential function of the microbial community of Nongxiangxing Daqu
1个月前
已完结
Structural characterization of melanoidin formed from d-glucose and l-alanine at different temperatures applying FTIR, NMR, EPR, and MALDI-ToF-MS
3个月前
已完结
Elucidating the structure of melanoidins derived from biscuits: A preliminary study
4个月前
已完结
Study on the dynamic changes of nutrient components and flavor compounds during the fermentation process of high-quality highland barley wine
5个月前
已完结
Maillard reaction chemistry in formation of critical intermediates and flavour compounds and their antioxidant properties
5个月前
已完结
Characterization of Flavor Properties from Fish (Collichthys niveatus) Through Enzymatic Hydrolysis and the Maillard Reaction
5个月前
已完结
Flavor characteristics of key aroma compounds in bayberry juice, fruit, and thinning fruit using HS-SPME coupled with GC/Q-TOF-MS
5个月前
已完结
Hybrid exosomes, exosome-like nanovesicles and engineered exosomes for therapeutic applications
6个月前
已完结
The discrepancy in amino acids within high-temperature Daqu: A novel metabolic marker for the quality evaluation of Daqu
7个月前
已完结
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