Lv4
646 积分 2024-10-13 加入
Investigating the temporal evolution of physicochemical attributes and flavorome profiles in Sichuan shai vinegar utilizing diverse aging techniques
20天前
已完结
Metabolite profiling and pathway prediction of laver (Porphyra dentata) kombucha during fermentation at different temperatures
1个月前
已完结
Deciphering the effects of different types of high-temperature Daqu on the fermentation process and flavor profiles of sauce-flavor Baijiu
1个月前
已完结
Microbiome Assembly in Fermented Foods
1个月前
已完结
A Bottom-Up Approach To Develop a Synthetic Microbial Community Model: Application for Efficient Reduced-Salt Broad Bean Paste Fermentation
1个月前
已完结
Microbial niches in raw ingredients determine microbial community assembly during kimchi fermentation
1个月前
已完结
Synthesis of an autochthonous microbial community by analyzing the core microorganisms responsible for the critical flavor of bran vinegar
1个月前
已完结
AI-chemometric assisted real-time monitoring of tryptophan fermentation process using a sensor fusion strategy
1个月前
已完结
Dehydrogenases of acetic acid bacteria
1个月前
已完结
The formation mechanism of volatile and nonvolatile flavor substances in sourdough based on genomics and metabolomics
1个月前
已完结
Diabetes, Diabetic Complications, and Fracture Risk
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