Lv2
176 积分 2023-01-15 加入
Ecological succession and functional characteristics of lactic acid bacteria in traditional fermented foods
17天前
已完结
Effect of drying techniques on the stability of volatile compounds and antioxidative activities of dried Thai fermented black soybean (thua nao)
17天前
已关闭
Comparative Metabolomics Analyses of Plantaricin Q7 Production by Lactobacillus plantarum Q7
17天前
已完结
Characterization of DNA Binding and Nuclear Retention Identifies Zebrafish IRF11 as a Positive Regulator of IFN Antiviral Response
19天前
已完结
Proteomic profiles revealed enzymatic activities associated with the flavor formation of salted shrimp paste influenced by Bacillus subtilis K-C3 inoculation
26天前
已完结
Unravelling the Dynamics of γ-Glutamyl Dipeptides, Microbial Composition, and Kokumi Attributes during Fermentation of Traditional Shrimp Paste
28天前
已完结
Proteomic profiles revealed enzymatic activities associated with the flavor formation of salted shrimp paste influenced by Bacillus subtilis K-C3 inoculation
28天前
已完结
Proteomic profiles revealed enzymatic activities associated with the flavor formation of salted shrimp paste influenced by Bacillus subtilis K-C3 inoculation
1个月前
已完结
Taste Mechanism of Umami Molecules from Fermented Broad Bean Paste Based on In Silico Analysis and Peptidomics
2个月前
已完结
Sensoproteomic Discovery of Taste-Modulating Peptides and Taste Re-engineering of Soy Sauce
2个月前
已完结
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