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120 积分 2024-12-28 加入
Machine learning-enhanced flavoromics: Identifying key aroma compounds and predicting sensory quality in sauce-flavor baijiu
12天前
已完结
Dynamics in microbial communities and flavor characteristics before and after the end-point of Zhenjiang aromatic vinegar fermentation revealed by macro-transcriptomics and metabolomics
12天前
已完结
Correlation of physicochemical properties and volatile profiles with microbiome diversity in cucumber during lightly-pickling in seasoning liquid
12天前
已完结
Comprehensive multi-omics analysis of secondary distillate from fermented Huangjiu residue: Insights into flavor formation and microbial dynamics
1个月前
已完结
Dynamic changes of microbiota and metabolite of traditional Hainan dregs vinegar during fermentation based on metagenomics and metabolomics
1个月前
已完结
The dynamic of physicochemical properties, volatile compounds and microbial community during the fermentation of Chinese rice wine with diverse cereals
1个月前
已完结
The formation mechanism of volatile and nonvolatile flavor substances in sourdough based on genomics and metabolomics
1个月前
已完结
The formation mechanism of volatile and nonvolatile flavor substances in sourdough based on genomics and metabolomics
1个月前
已完结
Metabolic and microbial functionality during the fermentation of traditional Amaranth stems: Insights from metagenomics, flavoromics, and metabolomics
2个月前
已关闭
Analysis of the formation mechanism of volatile and non-volatile flavor substances in corn wine fermentation based on high-throughput sequencing and metabolomics
2个月前
已完结
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