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134 积分 2024-01-04 加入
Machine learning-assisted aroma profile prediction in Jiang-flavor baijiu
16天前
已完结
From soy to legumes: chemical diversity and sensory complexity of fermented sauces revealed by integrated analytical approaches
19天前
已关闭
A systematic review on the flavor of soy‐based fermented foods: Core fermentation microbiome, multisensory flavor substances, key enzymes, and metabolic pathways
19天前
已完结
Studies on Key Aroma‐Active Compounds in Three Traditional Douchi by Sensory‐Directed Flavour Analysis
19天前
已完结
Characterization of the key aroma-active compounds in Yangjiang Douchi by sensory-directed flavor analysis
19天前
已完结
Characterization of key aroma-active compounds in different types of Douchi based on molecular sensory science approaches
19天前
已完结
Unraveling the dynamic flavor profile of Tongchuan Douchi: an integrated multi-omics and flavor characterization
19天前
已完结
Characterization of the key aroma-active compounds causing the Douchi aroma in high-temperature Daqu via integrated molecular sensory science, metabolomics, and molecular docking
19天前
已完结
Microbial community, metabolic, and flavor differences among high-temperature Daqu with varying Douchi aroma intensities: a comprehensive metagenomic and metabolomic analysis
1个月前
已完结
Authenticity Assessment of Fermented Chili: Alteration of Quality and Microbial Profiles Caused by Deterioration of Raw Materials
2个月前
已完结
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