Lv5
1290 积分 2023-06-14 加入
Comprehensive Insights into Ethyl Carbamate in Baijiu: Occurrence, Metabolic Pathways, Advanced Detection Techniques, and Innovative Mitigation Strategies
17小时前
已完结
Deciphering the core microbes and their interactions in spontaneous Baijiu fermentation: A comprehensive review
20天前
已完结
Effects of different storage containers on the flavor characteristics of Jiangxiangxing baijiu
21天前
已完结
Combined metagenomics and metabolomics to analyse the fermentation process of Taorong-type Baijiu and its response mechanism with amino acids
29天前
已完结
Microbial metabolites and taste receptor mechanisms: A systems view of fermented food flavor
29天前
已完结
Microbiota interactions as critical determinants of flavor development in fermented foods
29天前
已完结
Impact of secondary temperature rise on microbial succession and flavor compounds in strong-flavor baijiu fermentation
29天前
已完结
Advances in food flavor analysis and sensory evaluation techniques and applications: Traditional vs emerging
1个月前
已完结
Perceptual interaction of aroma compounds and their effects on the enhancement of flavor quality in foods: a review
1个月前
已完结
Flavor mystery of Chinese traditional fermented baijiu: The great contribution of ester compounds
1个月前
已完结
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