Lv12
50 积分 2024-09-18 加入
Butyriproducens baijiuensis BJN0003: a potential new member of the family Oscillospiraceae isolated from Chinese Baijiu
1天前
待确认
A systematic review on the flavor of soy‐based fermented foods: Core fermentation microbiome, multisensory flavor substances, key enzymes, and metabolic pathways
6天前
已完结
Aroma characteristics of fermented Korean soybean paste (Doenjang) produced by Bacillus amyloliquefaciens
18天前
已完结
Comparison of Fermented Soybean Paste (Doenjang) Prepared by Different Methods Based on Profiling of Volatile Compounds
4个月前
已完结
Formation of pyrazines from acyloin precursors under mild conditions
5个月前
已完结
A feeding strategy for tetramethylpyrazine production by Bacillus subtilis based on the stimulating effect of ammonium phosphate
6个月前
已完结
A multifunctional study of naturally occurring pyrazines in biological systems; formation mechanisms, metabolism, food applications and functional properties
6个月前
已完结
Pyrazine production by Bacillus subtilis in solid-state fermentation on soybeans
7个月前
已完结
Accelerated Green Process of 2,5-Dimethylpyrazine Production from Glucose by Genetically Modified Escherichia coli
7个月前
已完结
Highly efficient gene expression of a fibrinolytic enzyme (subtilisin DFE) in Bacillus subtilis mediated by the promoter of α-amylase gene from Bacillus amyloliquefaciens
7个月前
已完结
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