Lv61
2570 积分 2024-09-23 加入
Characterization and decoding of volatile organic compounds in Moso bamboo shoots (Phyllostachys edulis L.) at different growth stages: A combined analysis by HS-GC-IMS, HS-SPME-GC‐MS, E-nose, and molecular docking
2个月前
已完结
Characteristic fingerprints and change of volatile organic compounds of dark teas during solid-state fermentation with Eurotium cristatum by using HS-GC-IMS, HS-SPME-GC-MS, E-nose and sensory evaluation
2个月前
已完结
Comparison of solid-state fermentation with different Bacillus species on the volatile organic compounds and non-volatile metabolites of dark teas
2个月前
已完结
Mechanism of salt effect on flavor formation in lightly-salted large yellow croaker by integrated multiple intelligent sensory and untargeted lipidomics analyses
4个月前
已完结
Enhancing the quality of dark tea through fermentation with Aspergillus niger: Unveiling aroma and taste characteristics
5个月前
已完结
Aspergillus oryzae pathways that convert phenylalanine into the flavor volatile 2-phenylethanol
5个月前
已完结
Volatile compounds produced by the fungus Aspergillus oryzae in rice Koji and their changes during cultivation
5个月前
已完结
Tomato phenylacetaldehyde reductases catalyze the last step in the synthesis of the aroma volatile 2-phenylethanol
5个月前
已完结
The formation mechanism, analysis strategies and regulation measures of cereal aroma: A review
5个月前
已完结
Lipid fingerprinting and geographical origin identification of large yellow croaker (Larimichthys crocea) using UHPLC-QTOF-MS
6个月前
已关闭
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