Lv3
240 积分 2025-03-04 加入
Myofibrillar protein-based emulsions and emulsion gels: Interfacial design, network construction and emerging food applications
1个月前
已完结
Eggshell membrane peptides: From preparation and flavor modulation to Nano-delivery systems
1个月前
已完结
Common-type acylphosphatase: steady-state kinetics and leaving-group dependence
2个月前
已完结
Pyrophosphate-Dependent ATP Formation from Acetyl Coenzyme A in Syntrophus aciditrophicus, a New Twist on ATP Formation
2个月前
已完结
Bioturbation effect of fortified Daqu on microbial community and flavor metabolite in Chinese strong-flavor liquor brewing microecosystem
2个月前
已完结
Promoting microbial community succession and improving the content of esters and aromatic compounds in strong-flavor Daqu via bioaugmentation inoculation
2个月前
已完结
Metatranscriptomic insights into the mechanism of 'Multiple Qu' utilization in Jian-flavor Baijiu fermentation
2个月前
已完结
The spatiotemporal heterogeneity of microbial community assembly during pit fermentation of soy sauce flavor baijiu
2个月前
已完结
Short-chain fatty acids and their producing microorganisms in the Nongxiangxing baijiu ecosystem: Status and perspectives
2个月前
已完结
Metatranscriptomics reveals the gene functions and metabolic properties of the major microbial community during Chinese Sichuan Paocai fermentation
2个月前
已完结
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