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A synthetic microbial community enhances flavor and safety in reduced-salt soy sauce fermentation: Multi-omics insights into microbial stabilization and metabolic regulation
1个月前
已完结
Interpretable Machine Learning Integrates Flavor Classification with Source Attribution for Low-Salt Soy Sauce Optimization
1个月前
已完结
Exploring correlations between soy sauce components and the formation of thermal contaminants during low-salt solid-state fermentation
2个月前
已完结
Characterization of the aroma profile and dynamic changes in shrimp sauce with different storage time based on E-nose, GC-IMS and GC-MS
2个月前
已完结
A synthetic microbial community enhances flavor and safety in reduced-salt soy sauce fermentation: Multi-omics insights into microbial stabilization and metabolic regulation
2个月前
已完结
Exploring the effects of milk-enriched walnut soy sauce: Insights from GC-IMS and metagenomics approach to flavor and microbial shifts
2个月前
已完结
Comprehensive multi-omics analysis of fermented Chinese artichoke: Insights from Flavoromics, metagenomics, and untargeted metabolomics
2个月前
已完结
Salt‐Tolerant Yeasts in Soy Sauce Fermentation: Community Dynamics, Flavor Contribution, and Microbial Interactions
2个月前
已完结
African cereal fermentations: A review on fermentation processes and microbial composition of non-alcoholic fermented cereal foods and beverages
3个月前
已完结
Recent advances in polysaccharide biomodification by microbial fermentation: production, properties, bioactivities, and mechanisms
3个月前
已完结
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