Lv1
42 积分 2026-01-07 加入
Unveiling key odor-active compounds and bacterial communities in Fu Brick tea from seven Chinese regions: A comprehensive sensomics analysis using GC–MS, GC-O, aroma recombination, omission, and high-throughput sequencing
6天前
已完结
Influence of microorganisms on flavor substances and functional components of sojae semen praeparatum during fermentation: A study integrating comparative metabolomics and high-throughput sequencing
18天前
已完结
Using HS-GC-MS and flash GC e-nose in combination with chemometric analysis and machine learning algorithms to identify the varieties, geographical origins and production modes of Atractylodes lancea
1个月前
已完结
Unlocking the microbial mechanisms in fermented bean products: advances and future directions in multi-omics and machine learning approaches
1个月前
已完结
Machine learning and GC–MS revealing the characteristic flavour compounds of Cheddar cheese origin-independent at different ripening periods
2个月前
已完结
Rapid detection of the reducing sugar and amino acid nitrogen contents of Daqu based on hyperspectral imaging
5个月前
已完结
Effects of Tartary buckwheat on physicochemical properties and microbial community of low salt natural fermented soybean paste
5个月前
已完结
Functional differentiation of Sojae semen Praeparatum: A multi-omics analysis of the effects of Artemisia annua and Mori folium on composition, microorganisms, and functional characteristics
7个月前
已完结
皖公网安备34019202002308
