Lv4
500 积分 2025-09-17 加入
Unraveling the core functional microbiota involved in metabolic network of characteristic flavor development during soy sauce fermentation
21天前
已完结
Salt‐Tolerant Yeasts in Soy Sauce Fermentation: Community Dynamics, Flavor Contribution, and Microbial Interactions
1个月前
已完结
Hollow Mn/Co‐MOF as a Powerful Oxidase‐Like Nanozyme for Detection of Total Antioxidant Capacity and Black Tea Fermentation Degree
2个月前
已完结
Unraveling the subunit-level thermal aggregation behavior of soybean protein isolate: Implications for structure-function transitions and food applications
2个月前
已完结
Effect of Lactobacillus plantarum or Enterococcus faecalis as co‐inoculants with Aspergillus oryzae in koji making on the physicochemical properties of soy sauce
3个月前
已完结
Lyophilised legume sprouts as a functional ingredient for diamine oxidase enzyme supplementation in histamine intolerance
3个月前
已完结
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