Lv11
80 积分 2022-07-06 加入
Control of pathogenic and spoilage bacteria in meat and meat products by high pressure: Challenges and future perspectives
1小时前
已完结
Lactiplantibacillus plantarum CCFM8661 alleviates d-galactose-induced brain aging in mice by the regulation of the gut microbiota
1个月前
已完结
Integrated volatolomics and metabolomics analysis reveals the characteristic flavor formation in Chouguiyu, a traditional fermented mandarin fish of China
1个月前
已完结
Major aldehyde dehydrogenase AldFGH of Gluconacetobacter diazotrophicus is independent of pyrroloquinoline quinone but dependent on molybdopterin for acetic acid fermentation
4个月前
已完结
Probiotics, prebiotics and synbiotics: Safe options for next-generation therapeutics
6个月前
已完结
Analysis of Volatile Components in Hot Pepper Juice during Fermentation
6个月前
已完结
Effect of Starters on Quality Characteristics of Hongsuantang, a Chinese Traditional Sour Soup
6个月前
已完结
The microbial community and flavour substances of off-flavoured rice sour soup during storage
6个月前
已关闭
Characterization of key aroma compounds in traditional Chinese red sour soup through the molecular sensory science technique
7个月前
已完结
Effects of Different Lactic Acid Bacteria in Sour Soup on Volatile Flavor Compounds
7个月前
已完结
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