Lv42
680 积分 2025-10-01 加入
High-throughput sequencing-based characterization of the predominant microbial community associated with characteristic flavor formation in Jinhua Ham
29天前
已完结
1H NMR-based metabolomics and sensory evaluation characterize taste substances of Jinhua ham with traditional and modern processing procedures
29天前
已完结
Effect of added autochthonous yeasts on the volatile compounds of dry-cured hams
29天前
已完结
Contribution of a selected fungal population to the volatile compounds on dry-cured ham
29天前
已完结
Magnetic Nanoparticle-Assisted Multiplex RPA for Rapid Meat Authentication via Fluorescence Detection
1个月前
已完结
The effects of yeast fermentation on taste substance evolution and sensory development of dry-cured ham: The insights of peptidomics and metabolomics
1个月前
已关闭
Composing a microbial symphony: synthetic communities for promoting plant growth
2个月前
已完结
Engineering natural microbiomes toward enhanced bioremediation by microbiome modeling
2个月前
已完结
Unraveling the metabolic network of volatile flavor dynamics development during the golden pomfret fermentation driven by core bacteria: a combined multi-omics analysis
2个月前
已完结
Constructing a synthetic microbial community by analyzing the microorganisms responsible for the core flavor substances of Zhenjiang aromatic vinegar and their interaction
2个月前
已关闭
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