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120 积分 2024-06-14 加入
Metagenomics-based insights into the microbial community composition and quality characteristics development potentiality in traditional dry-cured ham
1天前
已完结
Unraveling the cholesterol-lowering mechanism of a Lactobacillus rhamnosus S_82 and xylo-oligosaccharides synbiotic in sour cream
2天前
求助中
The mechanisms underlying ester enhancement and higher alcohol reduction in Chi-flavor base liquor brewing via Limosilactobacillus fermentum fortification: A multi-omics investigation
3天前
求助中
Fungal–bacterial interactions at species and strain-level influence γ-aminobutyric acid and ethyl esters accumulation in a simulated fermentation system
11天前
已完结
Strain-Level Diversity of Staphylococcus equorum Impacts the Quality Characteristics and Flavor Profile of Qinling Dry Fermented Sausages
2个月前
已完结
Metabolon formation regulates branched-chain amino acid oxidation and homeostasis
2个月前
已完结
Characteristic aroma changes during the sauce-flavoured black pork processing based on HS-SPME-GC-O-MS and aroma recombination/omission experiments of the final product
2个月前
已完结
Cysteine and resistance to oxidative stress: implications for virulence and antibiotic resistance
2个月前
已完结
Editorial: Stimuli-responsive smart materials for biomedical applications
3个月前
已完结
Customized spatial niches for synthetic microbial consortia
3个月前
已完结
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