Abstract Assigning taxonomic identity and thus assessing taxonomic diversity in gelatinous zooplankton is challenging due to their fragility and difficult preservation. Formalin fixation compromises DNA integrity, while flash‐freezing, ethanol, and acetone preservation affect morphological features. In this study, we developed a methodological protocol
Claudia Traboni +4 more
wiley +1 more source
Characterization of key aroma-active components in roast mutton: Integration of GC-IMS, GC-MS, and aroma recombination. [PDF]
Xie Y +5 more
europepmc +1 more source
Varietal differences and process adaptability for precision processing of <i>Lentinula edodes</i>: a systematic evaluation based on volatile and non-volatile flavor compounds. [PDF]
Zhang R +7 more
europepmc +1 more source
Production of volatile phenols by lactic acid bacteria
Couto, José A. +3 more
openaire +3 more sources
Influence of Cherry Cultivar and Ethanol Concentration on the Oenological Properties of Fermented Cherry Wines. [PDF]
Wang C, Li M, Li L, Wang X, Li B, Yu Y.
europepmc +1 more source
Fortification of Daqu with the soy sauce-functional fungus Aspergillus oryzae CICC 2339: investigations into Daqu properties and Baijiu brewing outcomes. [PDF]
Yu Y +8 more
europepmc +1 more source
Sex and Individual Specificity in Behavioral Responses to Chemical Communication and Urinary Volatile Components in Captive Forest Musk Deer (<i>Moschus berezovskii</i>). [PDF]
Liu Y, Wang Q, Gao S, Li K, Zhang D.
europepmc +1 more source
Integrated metagenomic and metabolomic analysis reveals regional style differences in Maotai-flavour Baijiu. [PDF]
Shi X +5 more
europepmc +1 more source

