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160 积分 2024-09-06 加入
The Leavening Agents Affect the Protein–Starch Matrix Formation and In Vitro Starch Digestibility of Chinese Steamed Bread
23天前
已完结
Exploring Core fermentation microorganisms, flavor compounds, and metabolic pathways in fermented Rice and wheat foods
1个月前
已完结
HS-SPME-GC-MS untargeted metabolomics reveals key volatile compound changes during Liupao tea fermentation
1个月前
已完结
Identification of characteristic volatiles and metabolomic pathways during the fermentation of red grapefruit by Monascus purpureus using HS-SPME-GC–MS and metabolomics
1个月前
已完结
The nonvolatile and volatile substances changes based on non-target metabonomics reveals the formation mechanism of Tsamba flavor before and after roasting of highland barley
1个月前
已完结
Revealing the impact of organic selenium-enriched Lactiplantibacillus plantarum NML21 on yogurt quality through volatile flavor compounds and untargeted metabolomics
2个月前
已完结
Non-targeted metabolomics reveals the effects of fermented methods on the flavor, quality, and metabolites of whipping cream
2个月前
已完结
Characterization of volatile flavour compounds and characteristic flavour precursors in poultry eggs based on multi-omics and machine learning
2个月前
已完结
Integrated analysis of characteristic volatile flavor formation mechanisms in probiotic co-fermented cheese by untargeted metabolomics and sensory predictive modeling
2个月前
已完结
Proteomic Analysis Explores Interactions between Lactiplantibacillus plantarum and Saccharomyces cerevisiae during Sourdough Fermentation
4个月前
已完结
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