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926 积分 2025-07-20 加入
β-Glucosidase activity of Cyberlindnera (Williopsis) saturnus var. mrakii NCYC 2251 and its fermentation effect on green tea aroma compounds
20天前
已完结
Physicochemical properties, aroma compounds, non-volatile metabolites and their potential correlation in Wickerhamomyces anomalus-fermented Sichuan-style sausage
20天前
已完结
Unlock the deodorization password of large yellow croaker (Larimichthys crocea) fermented by yeast: Flavor optimization and innovation mechanism research based on flavoromics and microbial community analysis
20天前
已完结
Widely targeted metabolomics and flavoromics reveal the effect of Wickerhamomyces anomalus fermentation on the volatile and nonvolatile metabolites of black garlic juice
20天前
已完结
Elucidating the chemical and perceptual basis of lychee-like aroma in grapes through multi-omics and molecular sensory analyses
1个月前
已完结
SHANK3 mutations disrupt olfactory valence coding across species, with cortical amygdala mechanisms identified in mice
3个月前
已完结
The potential of glucosidase and glucose oxidase for aroma improvement in concentrated peach puree based on volatilomics and metabolomics
3个月前
已完结
Fat sensory cues in early life program central response to food and obesity
3个月前
已完结
Mechanism of key volatiles in osmanthus scented green tea on the improvement of its aroma and taste quality
3个月前
已完结
Novel insights into the impact of pectin structure on key aroma components of peaches
3个月前
已完结
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