Results 231 to 240 of about 177,396 (252)

Contribution of autochthonous microbiota succession to flavor formation during Chinese fermented mandarin fish (Siniperca chuatsi)

Food Chemistry, 2021
Yueqi Wang, Lai-Hao Li, Chunsheng Li
exaly  

Comparison of the microbial community and flavor compounds in fermented mandarin fish (Siniperca chuatsi): Three typical types of Chinese fermented mandarin fish products

Food Research International, 2021
Yueqi Wang, yan yan wu, Chunsheng Li
exaly  

Integrated volatolomics and metabolomics analysis reveals the characteristic flavor formation in Chouguiyu, a traditional fermented mandarin fish of China

Food Chemistry, 2023
Lei Qin, Jia-Nan Chen
exaly  

Genome of Wild Mandarin and Domestication History of Mandarin

Molecular Plant, 2018
Xiaolin Jiang, Xiaoming Yang, Zongzhou Xie   +2 more
exaly  

Sequencing of diverse mandarin, pummelo and orange genomes reveals complex history of admixture during citrus domestication

Nature Biotechnology, 2014
Jerry W Jenkins, Florent Murat, Xavier Perrier   +2 more
exaly  

Catalytic pyrolysis of mandarin residue from the mandarin juice processing industry

Bioresource Technology, 2013
Chang Hyun Ko, Young-Kwon Park, Jinho Jung   +2 more
exaly  

Does Language Shape Thought?: Mandarin and English Speakers' Conceptions of Time

Cognitive Psychology, 2001
Lera Boroditsky
exaly