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60 积分 2024-11-16 加入
Effects of fermentation with different coarse cereals on antioxidant capacity, flavor profiles and sensory characteristics of Huangjiu
1个月前
已完结
Systematic characterization of the volatile flavor compounds and microbial communities of “Tianpei” — A whole-grain fermented food from Western China
1个月前
已完结
Enhancing the physicochemical and flavor profile of broad bean paste through co-culture fermentation with pigment-producing Bacillus velezensis and Aspergillus oryzae
1个月前
已完结
Characterization of physicochemical properties, volatile compounds, and microbial diversities of inoculated Qingke bean paste
3个月前
已完结
Enhanced flavor and biogenic amine safety of salt-reduced Doubanjiang through co-inoculated fermentation with Pediococcus acidilactici and Zygosaccharomyces rouxii
3个月前
已关闭
Comparative study of different pretreatment methods on peanut oil quality characteristics, anti-oxidation attributes, and phenolic compound compositions
6个月前
已完结
Characterization of physicochemical properties, volatile compounds, and microbial diversities of inoculated Qingke bean paste
7个月前
已完结
Deeply analyzing dynamic fermentation of highland barley vinegar: Main physicochemical factors, key flavors, and dominate microorganisms
7个月前
已完结
Lactobacillus fermented chickpeas: Improving dough process quality and biscuit nutritional value
9个月前
已完结
Physicochemical properties of whole grain foxtail millet sourdough and steamed bread quality: Co-fermentation of lactic acid bacteria and yeast in whole grain fermented foods
9个月前
已完结
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