Lv22
108 积分 2025-04-02 加入
Physicochemical property, bacterial diversity, and volatile profile during ripening of naturally fermented dry mutton sausage produced from Jianzhou big-eared goat
1小时前
已完结
Exploring potential correlations between bacterial communities, organic acids, and volatile metabolites of traditional fermented sauerkraut collected from different regions of Heilongjiang Province in Northeast China
2小时前
已完结
Organic acids drove the microbiota succession and consequently altered the flavor quality of Laotan Suancai across fermentation rounds: Insights from the microbiome and metabolome
2小时前
已完结
Discrimination of different varieties of rice in Wuchang area based on E-nose and HS-SPME-GC-O-MS
1天前
已完结
The screen of the key differential taste substances and its metabolic pathways for different grades of Jinhua hams based on untargeted metabolomics
28天前
已完结
Spectroscopic techniques combined with chemometrics for rapid detection of food adulteration: Applications, perspectives, and challenges
1个月前
已完结
Antioxidant peptides: Overview of production, properties, and applications in food systems
2个月前
已完结
Enrichment of EPA and DHA in glycerides by selective enzymatic ethanolysis
3个月前
已完结
Enhancing the Surface Quality of Additively Manufactured 316 Stainless Steel Revolving Parts through Electrochemical Polishing
3个月前
已关闭
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