Lv1
30 积分 2024-11-17 加入
Facile fabrication of environmentally friendly and mechanically robust transparent, waterproof, and breathable fibrous membranes
9天前
已完结
Microbiota and metabolic compounds of traditional sweet fermented highland barley from Chinese Qinghai
11天前
已完结
Core microbes closely related with the nutrients and flavor of sweet fermented oats (whole grain food) from China
11天前
已完结
Unravelling flavor formation in Chinese steamed bread made with fermented glutinous rice wine dough: insights from microbial succession, metabolomics, and volatile profiling
1个月前
已完结
Changes in the structural, physicochemical and functional properties and in vitro fecal fermentation characteristics of barley dietary fiber fermented by Lactiplantibacillus plantarum dy-1
1个月前
已完结
Metabolomics strategy for revealing the components in fermented barley extracts with Lactobacillus plantarum dy-1
1个月前
已完结
Systematic characterization of the volatile flavor compounds and microbial communities of “Tianpei” — A whole-grain fermented food from Western China
2个月前
已完结
Systematic characterization of the volatile flavor compounds and microbial communities of “Tianpei” — A whole-grain fermented food from Western China
5个月前
已完结
Decoding Qingke's aroma compounds: Flavor contributions, interactions and barley contrast
5个月前
已完结
Effect of Lactobacillus plantarum and Staphylococcus xylosus on flavour development and bacterial communities in Chinese dry fermented sausages
6个月前
已完结
皖公网安备34019202002308
