Lv41
510 积分 2025-06-06 加入
Integrative proteomic-transcriptomic analysis revealed the lifestyles of Lactobacillus paracasei H4-11 and Kluyveromyces marxianus L1-1 under co-cultivation conditions
52分钟前
已完结
The microbial community and flavour substances of off-flavoured rice sour soup during storage
58分钟前
求助中
Integrative transcriptomic-proteomic analysis revealed the flavor formation mechanism and antioxidant activity in rice-acid inoculated with Lactobacillus paracasei and Kluyveromyces marxianus
1小时前
已完结
Regulatory Mechanisms of L-Lactic Acid and Taste Substances in Chinese Acid Rice Soup (Rice-Acid) Fermented With a Lacticaseibacillus paracasei and Kluyveromyces marxianus
1小时前
待确认
Characteristics of traditional Chinese acidic rice soup (rice-acid) prepared with different fermentation methods
1小时前
已完结
Microbial community in Chinese traditional fermented acid rice soup (rice-acid) and its correlations with key organic acids and volatile compounds
1小时前
已完结
Microbial community structure analysis and screening of dominant strains in Guizhou white sour soup: enhancing safety, improving flavor, and shortening fermentation cycle
1小时前
已完结
Regulation of Liver Enriched Transcription Factors in Rat Hepatocytes Cultures on Collagen and EHS Sarcoma Matrices
1小时前
已完结
Association between pre-diagnostic circulating lipid metabolites and colorectal cancer risk: a nested case–control study in the European Prospective Investigation into Cancer and Nutrition (EPIC)
12天前
已完结
You are what you eat: diet, health and the gut microbiota
17天前
已完结
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