Lv51
1168 积分 2024-06-06 加入
High-pressure-induced viable but non-culturable lactic acid bacteria inhibit its post-acidification
4个月前
已完结
Correlation between the physicochemical and bacteriological qualities of pickled chili pepper (Paojiao) and its nitrite degradation study
6个月前
已完结
Effect of high pressure pretreatment on myrosinase-glucosinolate system, physicochemical and bacterial properties during fermentation of brine-pickled radishes
6个月前
已完结
Geraniol combined nerolidol inhibited soft rot caused by Pectobacteriumn aroidearum in red pickled pepper
6个月前
已完结
Chitosan and inulin synergized with Lactiplantibacillus plantarum LPP95 to improve the quality characteristics of low-salt pickled tuber mustard
6个月前
已完结
Dynamics of microbial communities, flavor, and physicochemical properties of pickled chayote during an industrial-scale natural fermentation: Correlation between microorganisms and metabolites
6个月前
已完结
Characterizing the impact of species/strain-specific Lactiplantibacillus plantarum with community assembly and metabolic regulation in pickled Suancai
6个月前
已完结
Dynamic analysis of flavor properties and microbial communities in Chinese pickled chili pepper (Capsicum frutescens L.): A typical industrial-scale natural fermentation process
6个月前
已完结
Biochemical changes and microbial community dynamics during spontaneous fermentation of Zhacai, a traditional pickled mustard tuber from China
6个月前
已完结
Metabolic and microbial functionality during the fermentation of traditional Amaranth stems: Insights from metagenomics, flavoromics, and metabolomics
6个月前
已完结
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