Lv75
3790 积分 2024-04-23 加入
Natural Furan-Carboxylic Acid (HHCA) and Its Derivatives: Synthesis, Characterization, Bioevaluation, and Structure–Activity Relationships as Potential Fungicidal Agents
2个月前
已关闭
Transcriptome analysis revealed the molecular mechanism of increasing the yield of medium-chain fatty acid ethyl esters through redox potential regulation driven by hydrogen peroxide during simulated wine alcoholic fermentation
2个月前
已完结
Metatranscriptomic insights into the mechanism of ’Multiple Qu’ utilization in Jian-flavor Baijiu fermentation
2个月前
已完结
Beyond Aromas: Exploring the Development and Potential Applications of Electroencephalography in Olfactory Research—From General Scents to Food Flavor Science Frontiers
3个月前
已完结
Machine learning and flavoromics-based research strategies for determining the characteristic flavor of food: A review
3个月前
已完结
Machine learning and flavoromics-based research strategies for determining the characteristic flavor of food: A review
3个月前
已完结
Machine learning-enhanced flavoromics: Identifying key aroma compounds and predicting sensory quality in sauce-flavor baijiu
3个月前
已完结
Data based predictive models for odor perception
5个月前
已完结
Influence of two sorghum varieties on metabolic factors, microbial community, and flavor component precursors of strong-flavor Baijiu Zaopei
5个月前
已完结
Revealing the flavor compositions, microbial diversity, and biological functions of Huangshui from different production workshops
5个月前
已完结
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