Lv310
368 积分 2024-09-06 加入
Integrated VOC and non-VOC profiling for stage-specific quality assessment of kimchi fermentation using LC-MS/MS and GC-IMS
2小时前
已完结
Identification and functional analysis of terpene synthases revealing the aroma variations among different Chrysanthemum indicum var. aromaticum ploidy germplasm
2天前
已完结
Revealing the characteristic honey-like aroma formation in honey-scented black tea via molecular sensory analysis
2天前
已完结
Microorganisms and characteristic volatile flavor compounds in Luocheng fermented rice noodles
2天前
已完结
Thermal Strategies for Bioactive‐Rich Juice Stability: Metabolomic and Sensory Insights Into HTST and MTST Pasteurization
8天前
已完结
Comparing the antioxidant properties and volatile compounds of carrot-orange juice blend processed through varied chemical, pasteurization and ultrasound conditions
8天前
已关闭
High-Pressure and Thermal Pasteurization Applied to Smoothies Enhances (Poly)Phenol Bioaccessibility along the Gastrointestinal Tract
8天前
已关闭
Impact of ultrasound processing of açai juice containing complex carbohydrates in human intestinal microbiota composition and metabolite production
14天前
已完结
Thermally-driven phenolic remodeling in probiotic-fermented red-fleshed pitaya: A dual-strain comparative study via untargeted UPLC-ESI-QTOF-MS/MS profiling
15天前
已关闭
Metabolomic changes in Citrus reticulata peel after conventional and ultrasound-assisted solid-state fermentation with aspergillus Niger: A focus on flavonoid metabolism
15天前
已完结
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