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Microbiota Interactions as Critical Determinants of Flavor Development in Fermented Foods
16小时前
待确认
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
16小时前
已完结
Unraveling sensory differences among the four famous traditional Chinese vinegars at the molecular level
6天前
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
6天前
已完结
Metabolic and microbial functionality during the fermentation of traditional Amaranth stems: Insights from metagenomics, flavoromics, and metabolomics
8天前
已完结
Innovative omics strategies in fermented fruits and vegetables: Unveiling nutritional profiles, microbial diversity, and future prospects
1个月前
已完结
Flavor characterization of aged Citri Reticulatae Pericarpium from core regions: An integrative approach utilizing GC-IMS, GC–MS, E-nose, E-tongue, and chemometrics
2个月前
已完结
Surface hydroxide promotes CO2 electrolysis to ethylene in acidic conditions
2个月前
已完结
Cooperative catalysis by a single-atom enzyme-metal complex
2个月前
已完结
Elucidating microbial succession dynamics and flavor metabolite formation in korean style spicy cabbage fermentation: Integration of flavoromics, amplicon sequencing, and metagenomics
3个月前
已完结
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