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250 积分 2024-12-28 加入
Fermentation substrate drives flavor differentiation: Multi-omics analysis of flavor formation mechanisms in sour meat fermented by various grains
1个月前
已完结
Traditional fermented food microbial ecosystems oriented towards industrial standards: multi-dimensional characterization and artificial regulation
1个月前
已完结
Detection of Protein Polysulfidation Using a β‑(4-Hydroxyphenyl)ethyl Iodoacetamide-Derived Biotin Tag HPB
2个月前
已完结
Comprehensive multi-omics analysis of fermented Chinese artichoke: Insights from Flavoromics, metagenomics, and untargeted metabolomics
3个月前
已完结
Mechanism of flavor formation in Suansun fermented by Lactiplantibacillus plantarum during a three-stage flavor formation model
9个月前
已完结
AI-Driven Exploration of Microbial Resources in Fermented Foods
9个月前
已完结
Microbiota Interactions as Critical Determinants of Flavor Development in Fermented Foods
10个月前
已完结
Elucidating flavor compounds in Chinese steamed bread via glutinous rice wine-fermented dough technique: A triangulated analysis combining electronic tongue, SPME-GC-MS, and quantitative descriptive analysis
10个月前
已完结
Unraveling sensory differences among the four famous traditional Chinese vinegars at the molecular level
10个月前
已完结
Unraveling the metabolic network of volatile flavor dynamics development during the golden pomfret fermentation driven by core bacteria: a combined multi-omics analysis
10个月前
已完结
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