Lv55
1040 积分 2024-10-22 加入
Multi-omics investigation of microbial community dynamics and metabolic regulation in mulberry wine fermentation under temperature and acid stress
1小时前
已完结
Effect of temperature regulation on microbial community, volatile flavours, amino acid profiles, and iridoid glycosides during noni (Morinda citrifolia L.) fruit fermentation
2小时前
已完结
Effect of low temperature fermentation on the yeast-derived volatile aroma composition and sensory profile in Merlot wines
1天前
已完结
Effect of low temperature on the shaping of yeast-derived metabolite compositions during wine fermentation
1天前
已完结
Dynamic variations in the volatile aromatic compound profile of jujube pulp during fermentation by mixed microbial cultures
1天前
已完结
Saccharomyces uvarum isolated from patagonian ciders shows excellent fermentative performance for low temperature cidermaking
1天前
已完结
Indian gooseberry ( Emblica officinalis ) pomace: exploring its sustainable application as a functional ingredient with nutritional, technofunctional, rheological and in‐vitro antioxidant properties
2天前
求助中
Insights into the effect of pulsed electric field on the flavor of potato chips: A combined analysis using HS-SPME-GC–MS, GC-IMS, E-nose, and chemometrics
17天前
已完结
Distribution characteristics and formation mechanism of acrylamide in air-fried potato strips
21天前
已完结
Cracking the code of acrylamide and Nε-(carboxymethyl)lysine: Fish oil use and predictive strategies in potato chips during thermal processing
21天前
已完结
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