Lv3
240 积分 2024-12-28 加入
Mechanism of flavor formation in Suansun fermented by Lactiplantibacillus plantarum during a three-stage flavor formation model
5个月前
已完结
AI-Driven Exploration of Microbial Resources in Fermented Foods
5个月前
已完结
Microbiota Interactions as Critical Determinants of Flavor Development in Fermented Foods
6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
6个月前
已完结
Unraveling sensory differences among the four famous traditional Chinese vinegars at the molecular level
6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
6个月前
已完结
Metabolic and microbial functionality during the fermentation of traditional Amaranth stems: Insights from metagenomics, flavoromics, and metabolomics
6个月前
已完结
Innovative omics strategies in fermented fruits and vegetables: Unveiling nutritional profiles, microbial diversity, and future prospects
8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
8个月前
已完结
Surface hydroxide promotes CO2 electrolysis to ethylene in acidic conditions
9个月前
已完结
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