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40 积分 2024-12-18 加入
Cofermentation of Acetic Acid Bacteria and Pediococcus pentosaceus JS35 Enhanced the Flavor and Bioactive Components of Rice Vinegar
3个月前
已完结
Optimisation of lactic acid fermentation for improved vinegar flavour during rosy vinegar brewing
4个月前
已完结
Effect of laboratory-scale decoction on the antioxidative activity of Zhenjiang Aromatic Vinegar: The contribution of melanoidins
4个月前
已完结
Effect of changing the melanoidins by decoction on the release of volatiles in Zhenjiang aromatic vinegar
4个月前
已完结
Investigating flavor sensory properties of Zhenjiang aromatic vinegar and factors impacting perception using quantitative descriptive analysis and temporal dominance of sensations
4个月前
已完结
Constructing a synthetic microbial community by analyzing the microorganisms responsible for the core flavor substances of Zhenjiang aromatic vinegar and their interaction
4个月前
已完结
A standard method to calibrate sonochemical efficiency of an individual reaction system
5个月前
已完结
Phytochemistry, bioactivities and future prospects of mulberry leaves: A review
5个月前
已完结
Metagenomics reveals flavour metabolic network of cereal vinegar microbiota
6个月前
已完结
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