Lv11
18 积分 2024-07-14 加入
Effect of ripening and variety on the physiochemical quality and flavor of fermented Chinese chili pepper (Paojiao)
6小时前
已完结
Unraveling the difference in physicochemical properties, sensory, and volatile profiles of dry chili sauce and traditional fresh dry chili sauce fermented by Lactobacillus plantarum PC8 using electronic nose and HS-SPME-GC-MS
7小时前
已完结
Production of gamma-aminobutyric acid from lactic acid bacteria: A systematic review
7小时前
已完结
Recent biotechnological trends in lactic acid bacterial fermentation for food processing industries
6个月前
已完结
Physicochemical properties and adaptability of amine-producing Enterobacteriaceae isolated from traditional Chinese fermented fish (Suan yu)
7个月前
已完结
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