Lv14
38 积分 2024-03-30 加入
Transcriptomics combined with HS-SPME-GC/MS and IMS was used to investigate aroma compound formation in ‘Fengtang’ plum at different maturity stages
22小时前
求助中
Enhancement in the physicochemical properties, antioxidant activity, volatile compounds, and non-volatile compounds of watermelon juices through Lactobacillus plantarum JHT78 fermentation
22小时前
求助中
Lactobacillus paracasei fermentation enhances the aroma profile and antidiabetic efficacy of goji berry juice
1天前
求助中
Characterizing metabolites and biotransformation in lactic acid bacteria fermented Millennium cherry tomato juice using integrated analytical tools
2天前
已完结
Identification and characterization of key aroma chemotypes and volatile biomarkers by HS-SPME-GC–MS for precision flavor breeding in blueberries
2天前
已完结
Deciphering flavor profile and metabolic pathways in black chokeberry co-fermented by Lactiplantibacillus plantarum and Hansenula sp. via integrated volatilomics and metabolomics
2天前
求助中
Investigation of blueberry juice fermentation by mixed probiotic strains: Regression modeling, machine learning optimization and comparison with fermentation by single strain in the phenolic and volatile profiles
2天前
已完结
Use of kombucha consortium to transform soy whey into a novel functional beverage
8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
1个月前
已完结
Design, construction, and in vivo augmentation of a complex gut microbiome
2个月前
已完结
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