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2022-12-13 加入
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Effect of fermentation containers on the taste characteristics and microbiota succession of soy sauce
13天前
已完结
Effects of Brines and Containers on Flavor Production of Chinese Pickled Chili Pepper (Capsicum frutescens L.) during Natural Fermentation
15天前
已完结
Metagenomics reveals microbial communities and functional differences during chili pepper (Capsicum frutescens L.) natural fermentation: Effects of brines and containers
20天前
已完结
Unraveling the chemosensory characteristics dependence of sauce-flavor baijiu on regionality using descriptive sensory analysis and quantitative targeted flavoromics
23天前
已完结
Sensory Wheel and Lexicon for the Description of Cold-Pressed Hemp Seed Oil
28天前
已完结
Reduced formation of biogenic amines in low-salt Zhacai via fermentation under CO2-modified atmosphere
3个月前
已完结
The Regulation of Key Flavor of Traditional Fermented Food by Microbial Metabolism: A Review
4个月前
已完结
Kaili Red Sour Soup: Correlations in Composition/Microbial Metabolism and Flavor Profile during Post-fermentation
4个月前
已完结
Identification of characteristic flavor and microorganisms related to flavor formation in fermented common carp (Cyprinus carpio L.)
4个月前
已完结
The interaction between Lactobacillus plantarum SC-5 and its biogenic amine formation with different salt concentrations in Chinese Dongbei Suancai
7个月前
已完结
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