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390 积分 2024-01-04 加入
Insights into volatile flavor compound variations and characteristic fingerprints in Longpai soy sauce moromi fermentation via HS-GC-IMS and HS-SPME-GC× GC-ToF-MS
2天前
已完结
Exploring the effects of milk-enriched walnut soy sauce: Insights from GC-IMS and metagenomics approach to flavor and microbial shifts
2天前
已完结
Characterization of the key aroma compounds in soy sauce by gas chromatography-mass spectrometry-olfactometry, headspace-gas chromatography-ion mobility spectrometry, odor activity value, and aroma recombination and omission analysis
2天前
已完结
Effect of different aroma types of baijiu on the quality of Sichuan paocai
2个月前
已完结
Separation of soy isoflavones from soy sauce residue by MIL-100(Fe)
5个月前
已完结
Metabolic and microbial functionality during the fermentation of traditional Amaranth stems: Insights from metagenomics, flavoromics, and metabolomics
6个月前
已完结
Comprehensive multi-omics analysis of fermented Chinese artichoke: Insights from Flavoromics, metagenomics, and untargeted metabolomics
6个月前
已完结
Dynamic changes in metabolomics and flavoromics during industrial scale fermentation of Chinese traditional soy sauce
6个月前
已完结
Application of magnetic field to delay the quality changes by regulating the homeostasis of energy metabolism in green chili during storage
6个月前
已完结
Co-culture of Zygosaccharomyces rouxii and Wickerhamiella versatilis to improve soy sauce flavor and quality
6个月前
已完结
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