Integration of volatile flavor metabolomics and metagenomics reveals microbial-enzymatic pathways governing key aromatic volatile compound biosynthesis in <i>Hongqujiu</i> fermentation. [PDF]
Food Chem XChen G +6 more
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Bioactive Compounds in Coffee: Metabolism, Bioavailability and Health Effects-A Review. [PDF]
MoleculesFinta H +8 more
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Genome-wide association analysis reveals genetic variations and candidate genes associated with tannin and starch contents in sorghum. [PDF]
BMC GenomicsFan X +9 more
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Mineral infusion and <i>in-vitro</i> bioaccessibility in <i>Camellia sinensis</i> and herbal tea: influence of matrix and brewing format. [PDF]
Front NutrApaydın H.
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Production of Gluten-Free Craft Beers of High Antioxidant and Sensory Quality. [PDF]
FoodsBaiano A, De Pilli T, Fiore A.
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Three Successive Infusions: Scientific Insights Into a Traditional Green Tea Drinking Custom. [PDF]
J Food SciZhang X, Yusuf A, Xu M, Isah MB.
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Fermentation characteristics and industrial potential of <i>kuratsuki</i> sake yeasts isolated from Niigata Prefecture, Japan. [PDF]
MycoscienceKuribayashi T +6 more
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A Comprehensive Review of Non-Conventional Yeasts: Innovation in Craft Beer Production. [PDF]
FoodsCanonico L +3 more
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Different brewing materials change the vertical distribution pattern of eukaryotic communities in Luzhou-flavor liquor pit muds. [PDF]
Sci RepZhang M +5 more
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