Lv5
866 积分 2024-10-13 加入
Impact of filtration processes on the key chemical components of Shanxi aged vinegar
15天前
已完结
Effect of fermentation containers on the taste characteristics and microbiota succession of soy sauce
26天前
已完结
Heterogenetic mechanism in high-temperature Daqu fermentation by traditional craft and mechanical craft: From microbial assembly patterns to metabolism phenotypes
27天前
已完结
Changes of microbial communities and metabolites in the fermentation of persimmon vinegar by bioaugmentation fermentation
30天前
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
1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
Advances in the research on phenolic acids and flavonoids in vinegar: Sources, formation and degradation mechanisms, and functional properties
2个月前
已完结
Strategies for improvement of gamma-aminobutyric acid (GABA) biosynthesis via lactic acid bacteria (LAB) fermentation
2个月前
已完结
A machine learning‐based approach for improving plasmid DNA production in Escherichia coli fed‐batch fermentations
2个月前
已完结
皖公网安备34019202002308
