Lv5
1290 积分 2023-02-28 加入
Identification of Three Novel Umami Peptides from Metagenomics of Traditional Fermented Fish, Suanyu, and Receptor Binding Mechanism via the Graph Neural Network-Based Model and Molecular Dynamics Simulation
10天前
已完结
Influence of acid-reducing Saccharomyces cerevisiae on the microbial communities and metabolites of Suanyu
10天前
已完结
Multi-omics analysis reveals the microbial interactions of S. cerevisiae and L. plantarum on Suanyu, Chinese traditional fermented fish
12天前
已完结
Effects of the physical structure and surface charge of activated carbon on the reduction of biogenic amines in anchovy fish sauce
2个月前
已完结
Impact of fermentation conditions on the physicochemical properties, fatty acid and cholesterol contents in salted-fermented hoki roe
2个月前
已完结
Suanyu fermentation strains screening, process optimization and the effect of thermal processing methods on its flavor
2个月前
已完结
Characterization of the microbial flora from suan yu,a Chinese traditional low-salt fermented fish
3个月前
已完结
Changes in free amino acids and biogenic amines of Egyptian salted-fermented fish(Feseekh) during ripening and storag
3个月前
已完结
Bacteria community analysis by quantitative real-time PCR of fermenting wax gourd and its changes of organic acids
3个月前
已完结
Metatranscriptome-based investigation of flavor-producing core microbiota in different fermentation stages of dajiang, a traditional fermented soybean paste of Northeast China
3个月前
已完结
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