Lv51
1190 积分 2025-10-29 加入
Quality Improvement of Zao Pepper by Inoculation with Lactobacillus plantarum 5-1: Probiotic Ability and Fermentation Characteristics of Lactic Acid Bacteria
1个月前
已完结
Physicochemical characteristics, flavor profile, and microbial community of commercial traditional fermented chili pepper in Guizhou (Zao pepper)
1个月前
已完结
Sweet Aroma Synergistic Enhancement Mechanism of β-Damascenone in Dry Red Wine
1个月前
已完结
Native synthetic microbial communities enhance zha-chili by boosting the fermentation capacity of indigenous microorganisms
2个月前
已关闭
Flavor compounds regulation in rice-flavor Baijiu by Bacillus velezensis: a genetic and functional analysis
2个月前
已关闭
Bottom-up design of a synthetic microbial community (Syncom) for cadmium remediation and growth promotion in rice: From in vitro construction to soil-pot validation
3个月前
已完结
A Synthetic Community from Campeiostachys nutans Rhizosphere in the Qinghai-Tibet Plateau Endow Alfalfa with the Ability to Resist Drought and Cold
3个月前
已完结
Optogenetic Control the Activity of Pyruvate Decarboxylase in Saccharomyces cerevisiae for Tunable Ethanol Production
5个月前
已完结
<sup>13</sup>C-metabolic flux analysis in glycerol-assimilating strains of <i>Saccharomyces cerevisiae</i>
5个月前
已完结
一种抗衰老化合物数据库、构建方法及应用
1年前
已采纳
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