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0 积分 2025-09-27 加入
Flavor profiles and genetic basis differences of Lacticaseibacillus paracasei isolates from different isolations in fermented milk
1个月前
已完结
Genetic engineering of Bacillus sp. and fermentation process optimizing for diacetyl production
1个月前
已完结
Metabolic engineering of Bacillus sp. for diacetyl production
1个月前
已完结
Genetic engineering of Bacillus sp. and fermentation process optimizing for diacetyl production
1个月前
已完结
Effect of mixed fermentation with Lacticaseibacillus paracasei SMN-LBK and Limosilactobacillus reuteri LBK on the flavor precursor and flavor formation of Kazak cheese
1个月前
已完结
Regulatory effect of transcriptional regulator GalR and LysR on diacetyl biosynthesis in Lacticaseibacillus casei TCS
1个月前
已完结
Development of cheese-flavored butter essence through enzymatic hydrolysis and lactic acid fermentation
1个月前
已完结
Analysis of the effect of Tenebrio Molitor rennet on the flavor formation of Cheddar cheese during ripening based on gas chromatography-ion mobility spectrometry (GC-IMS)
3个月前
已完结
Isovaleric acid is mainly produced by Propionibacterium freudenreichii in Swiss cheese
3个月前
已完结
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