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40 积分 2025-06-17 加入
Microbiota Interactions as Critical Determinants of Flavor Development in Fermented Foods
1小时前
已完结
Changes in volatile and non-volatile compounds of model kimchi through fermentation by lactic acid bacteria
1天前
已完结
Physicochemical, flavor and microbial dynamic changes during low-salt doubanjiang (broad bean paste) fermentation
20天前
已完结
Characterization of color, metabolites and microbial community dynamics of doubanjiang during constant temperature fermentation
21天前
已完结
Role of lactic acid bacteria in flavor development in traditional Chinese fermented foods: A review
3个月前
已完结
Physicochemical, flavor and microbial dynamic changes during low-salt doubanjiang (broad bean paste) fermentation
3个月前
已完结
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