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40 积分 2024-11-17 加入
Systematic characterization of the volatile flavor compounds and microbial communities of “Tianpei” — A whole-grain fermented food from Western China
16天前
已完结
Systematic characterization of the volatile flavor compounds and microbial communities of “Tianpei” — A whole-grain fermented food from Western China
3个月前
已完结
Decoding Qingke's aroma compounds: Flavor contributions, interactions and barley contrast
3个月前
已完结
Effect of Lactobacillus plantarum and Staphylococcus xylosus on flavour development and bacterial communities in Chinese dry fermented sausages
4个月前
已完结
Enhancement of fermented sausage quality driven by mixed starter cultures: Elucidating the perspective of flavor profile and microbial communities
4个月前
已完结
The regulation of volatile flavor compounds in fermented meat products mediated by microorganisms: A review
4个月前
已完结
Enhancement of highland barley nutrition and flavor via liquid fermentation with Hirsutella sinensis and multi-strains synergistic fermentation
5个月前
已完结
Barley fermentation on nutritional constituents: structural changes and structure–function correlations
5个月前
已关闭
Fungal fermentation improves the nutritional quality, flavor characteristic and physicochemical property of highland barley bran
5个月前
已完结
Prebiotic effects and functional insights into gut microbiota mediated by Qingke β-glucan of different molecular weights in vitro fermentation
5个月前
已完结
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