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916 积分 2024-10-13 加入
Insights into the salt-dependent mechanisms of physicochemical changes, microbial succession, and biogenic amine formation during Doubanjiang fermentation
4天前
已完结
Changes in bioactive and volatile aroma compounds in vinegar fermented in a rotary drum bioreactor
6天前
已完结
Difference between traditional brewing technology and mechanized production technology of jiangxiangxing baijiu: Micro ecology of zaopei, physicochemical factors and volatile composition
7天前
已完结
Impact of filtration processes on the key chemical components of Shanxi aged vinegar
1个月前
已完结
Effect of fermentation containers on the taste characteristics and microbiota succession of soy sauce
1个月前
已完结
Heterogenetic mechanism in high-temperature Daqu fermentation by traditional craft and mechanical craft: From microbial assembly patterns to metabolism phenotypes
1个月前
已完结
Changes of microbial communities and metabolites in the fermentation of persimmon vinegar by bioaugmentation fermentation
1个月前
已完结
Synergistic metabolism of Limosilactobacillus fermentum and Acetobacter pasteurianus combined with nutrition supplementation regulating γ-aminobutyric acid biosynthesis in solid-state fermentation of cereal vinegar
2个月前
已完结
Formulation strategies, texture improvement, and sensory perception of healthy ice cream: A review
2个月前
已完结
Development and Application of PMA-qPCR Based Methodologies on Viable Cell Quantification of Acetilactobacillus jinshanensis in Traditional Chinese Vinegar
2个月前
已完结
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