Lv5
940 积分 2024-04-15 加入
Determination and quantification of the emetic toxin cereulide fromBacillus cereusin pasta, rice and cream with liquid chromatography–tandem mass spectrometry
2天前
已完结
Effects of different temperatures on bacterial diversity and volatile flavor compounds during the fermentation of suancai, a traditional fermented vegetable food from northeastern China
1个月前
已完结
The microbial communities and flavour compounds of Jiangxi yancai, Sichuan paocai and Dongbei suancai: Three major types of traditional Chinese fermented vegetables
1个月前
已完结
Unraveling the contribution of pre-salting duration to microbial succession and changes of volatile and non-volatile organic compounds in Suancai (a Chinese traditional fermented vegetable) during fermentation
1个月前
已完结
Decoding the evolution of aromatic volatile compounds and key odorants in Suancai (a Chinese traditional fermented vegetable) during fermentation using stir bar sorptive extraction–gas chromatography–olfactometry–mass spectrometry
1个月前
已完结
Effects of different temperatures on bacterial diversity and volatile flavor compounds during the fermentation of suancai, a traditional fermented vegetable food from northeastern China
1个月前
已完结
Role of Sulfur Compounds in Vegetable and Mushroom Aroma
1个月前
已完结
Unique Microbial Diversity and Metabolic Pathway Features of Fermented Vegetables From Hainan, China
2个月前
已完结
Microbial Transformations of Organically Fermented Foods
2个月前
已完结
Characterization of the Bacterial Composition of 47 Fermented Foods in Sweden
2个月前
已完结
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