Lv1
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
1个月前
已完结
Decoding Qingke's aroma compounds: Flavor contributions, interactions and barley contrast
1个月前
已完结
Effect of Lactobacillus plantarum and Staphylococcus xylosus on flavour development and bacterial communities in Chinese dry fermented sausages
2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
2个月前
已完结
The regulation of volatile flavor compounds in fermented meat products mediated by microorganisms: A review
2个月前
已完结
Enhancement of highland barley nutrition and flavor via liquid fermentation with Hirsutella sinensis and multi-strains synergistic fermentation
3个月前
已完结
Barley fermentation on nutritional constituents: structural changes and structure–function correlations
3个月前
已关闭
Fungal fermentation improves the nutritional quality, flavor characteristic and physicochemical property of highland barley bran
3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
3个月前
已完结
The Role of Dietary Phenolic Compounds in Protein Digestion and Processing Technologies to Improve Their Antinutritive Properties
4个月前
已完结
皖公网安备34019202002308
