Lv51
1420 积分 2024-07-15 加入
Evolution analysis of flavor-active compounds during artificial fermentation of Pu-erh tea
28天前
已完结
The unique aroma of ripened Pu-erh tea, Liupao tea and Tietban tea: Associated post-fermentation condition and dominant microorganism with key aroma-active compound
28天前
已完结
The formation mechanism of volatile and nonvolatile flavor substances in sourdough based on genomics and metabolomics
1个月前
已完结
Sacha inchi oil addition to hen diets and the effects on egg yolk flavor based on multiomics and flavoromics analysis
1个月前
已完结
Revealing the impact of organic selenium-enriched Lactiplantibacillus plantarum NML21 on yogurt quality through volatile flavor compounds and untargeted metabolomics
1个月前
已完结
Machine learning-enhanced flavoromics: Identifying key aroma compounds and predicting sensory quality in sauce-flavor baijiu
1个月前
已完结
Favour enhancement of dry fermented sausages by nitrite-degrading Levilactobacillus brevis CHOL1: Combining favouromics and lipidomics to elucidate the mechanism of aroma formation
1个月前
已完结
Comparative multi-omics analyses uncover the distinct quality characteristics of different fish soup varieties
3个月前
已完结
Mechanism of fatty acid synthesis metabolism during tuber swelling period of Chinese yam
3个月前
已完结
Genome sequencing of the staple food crop white Guinea yam enables the development of a molecular marker for sex determination
3个月前
已完结
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