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38 积分 2025-10-12 加入
Skin permeable polymer for noninvasive transdermal insulin delivery
11天前
已完结
Impact of the microbial diversity on the nutritional quality and flavor profiles of meigancai from Zhejiang Province (China)
1个月前
已完结
Synergistic improvement of hydrolyzed vegetable protein quality and flavor enhancement through multi-microbial fermentation and acid hydrolysis
4个月前
已完结
Rapid and non-destructive identification of Gastrodia elata Blume geographical origin by infrared spectroscopy combined with chemometrics
4个月前
已完结
Changes of microbial community diversity and flavor substances during fermentation of Bashang Suancai in different months
4个月前
已完结
Flavor profiles and microbial mechanisms of suansun: A comparative study of homemade and commercial production
4个月前
已完结
Rapid and non-destructive identification of Gastrodia elata Blume geographical origin by infrared spectroscopy combined with chemometrics
4个月前
已关闭
Screening of mixed lactic acid bacteria starter and exploring the sources of flavor substances in co-fermentation of Flammulina velutipes with different vegetables
5个月前
已完结
Physicochemical characteristics and bacterial communities of meigan cai and zao cai, two home-made fermented vegetables
5个月前
已完结
Analysis of Tieguanyin aged aroma compounds and their correlation with microbial communities
5个月前
已完结
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