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20 积分 2024-10-28 加入
Characterization of selected Chinese soybean paste based on flavor profiles using HS-SPME-GC/MS, E-nose and E-tongue combined with chemometrics
1个月前
已完结
Efficient De Novo Biosynthesis of Curcumin in Escherichia coli by Optimizing Pathway Modules and Increasing the Malonyl-CoA Supply
2个月前
已完结
Effects of synthetic microbial community fermentation on volatile flavor and quality characteristics of ginger pickle
2个月前
已完结
Joint GWAS and WGCNA Identify Genes Regulating the Isoflavone Content in Soybean Seeds
4个月前
已完结
Structural characteristics of cell wall pectic polysaccharides from wampee and their decreased binding with pectinase by wampee polyphenol
5个月前
已完结
Metagenomics insights into bacterial community, viral diversity and community-scale functions in fermented red pepper
5个月前
已完结
Identification of volatile compounds correlated with consumer acceptability of strawberry preserves: Untargeted GC–MS analysis
6个月前
已完结
Optimization and validation of a SPME-GC/MS method for the determination of volatile compounds, including enantiomeric analysis, in northern highbush blueberries (Vaccinium corymbosum L.)
6个月前
已完结
Biosynthesis of fungal terpenoids
9个月前
已完结
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