Lv649
2570 积分 2023-10-07 加入
Integrated volatolomics and metabolomics analysis reveals the characteristic flavor formation in Chouguiyu, a traditional fermented mandarin fish of China
10天前
已完结
Revealing key aroma compounds and the potential metabolic pathways in sea buckthorn berries
10天前
已完结
Metabolomic and proteomic profiling reveals the formation mechanism of volatile flavor in egg whites during fermentation by Streptococcus thermophilus
10天前
已完结
Unveiling flavor formation and variation in fermented vinasse grass carp based on the dynamic correlation of microbiota with metabolites by multi-omics and bioinformatics approaches
10天前
已完结
Metatranscriptomics reveals microbial community function succession and characteristic flavor formation mechanisms during black rice wine fermentation
10天前
已完结
Fatty acid compositions of fish oil extracted from different parts of Indian mackerel (Rastrelliger kanagurta) using various techniques of supercritical CO2 extraction
12天前
已关闭
Exploring the off-flavour removal mechanism of d-limonene, geraniol and acetophenone in perilla leaves from the perspective of molecular structure and kinetic properties
17天前
已完结
Dynamic transformation in flavor during hawthorn wine fermentation: Sensory properties and profiles of nonvolatile and volatile aroma compounds coupled with multivariate analysis
1个月前
已完结
Comprehensive lipidomics and flavoromics reveals the accelerated oxidation mechanism of fish oil from silver carp (Hypophthalmichthys molitrix) viscera during heating
1个月前
已完结
Characterization of the flavor profile of four major Chinese carps using HS-SPME-GC–MS combined with ultra-fasted gas chromatography-electronic nose
1个月前
已完结
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