Lv5
1320 积分 2021-06-07 加入
Regulating Fermentation Based on Dominant Genus: Effects of Phenethyl Alcohol-Producing Saccharomyces cerevisiae on Microbial Succession and Flavor Compounds in Fermented Grains
1小时前
待确认
Effects of quinoa addition on physicochemical properties, microbiome profiles, and volatile compounds in medium-temperature Daqu
1天前
待确认
Potentiators empower synthetic microbiomes as silent guardians against co-contamination
3天前
已完结
Strain displacement in microbiomes via ecological competition
10天前
已完结
A review on flavor of Baijiu and other world-renowned distilled liquors
23天前
已完结
Key aroma-active compounds in brown sugar and their influence on sweetness
26天前
已完结
Formation mechanisms, detection methods and mitigation strategies of acrylamide, polycyclic aromatic hydrocarbons and heterocyclic amines in food products
26天前
已完结
Metabolism, Toxicokinetics and Hemoglobin Adduct Formation in Rats Following Subacute and Subchronic Acrylamide Dosing
26天前
已完结
Effects of Dark Brown Sugar Replacing Sucrose and Calcium Carbonate, Chitosan, and Chitooligosaccharide Addition on Acrylamide and 5-Hydroxymethylfurfural Mitigation in Brown Sugar Cookies
26天前
已完结
Advances of nanoparticle derived from food in the control of α-dicarbonyl compounds-A review
26天前
已完结
皖公网安备34019202002308
