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608 积分 2024-07-12 加入
Transcriptomics and metabolomics reveal effects of Lactiplantibacillus plantarum NCU116 fermentation on carrot flavor
6天前
已完结
Illumination and reconstruction of keystone microbiota for reproduction of key flavor-active volatile compounds during paocai (a traditional fermented vegetable) fermentation
10天前
已完结
Insights into the mechanisms driving microbial community succession during pepper fermentation: Roles of microbial interactions and endogenous environmental changes
17天前
已完结
Microbial community and volatile metabolites related to the fermentation degree of salted fermented chili peppers
17天前
已完结
Nondestructive measurement of total volatile basic nitrogen (TVB-N) in pork meat by integrating near infrared spectroscopy, computer vision and electronic nose techniques
1个月前
已完结
Analysis of flavor substances changes during fermentation of Chinese spicy cabbage based on GC-IMS and PCA
1个月前
已完结
Integrative metabolomics – GC-IMS approach to assess metabolic and flavour substance shifts during fermentation of Yangjiang douchi
1个月前
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
Antifungal effects of citral against Alternaria alternata in postharvest pear fruit and its potential mechanism
1个月前
已关闭
Transcriptomic analysis of the antibacterial mechanism of ε‐polylysine‐functionalized magnetic composites against Alicyclobacillus acidoterrestris and its application in apple juice
1个月前
已完结
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