Lv11
10 积分 2023-09-21 加入
Meta-omics insights in the microbial community profiling and functional characterization of fermented foods
3小时前
待确认
Microbial dynamics and flavor formation during the traditional brewing of Monascus vinegar
25天前
已完结
Metagenomic Insights into the Regulatory Effects of Microbial Community on the Formation of Biogenic Amines and Volatile Flavor Components during the Brewing of Hongqu Rice Wine
2个月前
已完结
Revealing microbiota characteristics and predicting flavor-producing sub-communities in Nongxiangxing baijiu pit mud through metagenomic analysis and metabolic modeling
2个月前
已完结
Unraveling microbial synergy in blended Daqu: A multi-omics approach to decoding the unique flavor profile of Jiuliangxiang baijiu
3个月前
已完结
Multilayered characterization of sour cream fermentation: Effects of cream origin and fermentation time on microbiota, lipid transformation, and aroma compounds
3个月前
已完结
Temperature-driven metabolic reprogramming in starter cultures impairs rheological properties and flavor release in fermented milk: A multi-omics approach
3个月前
已完结
PAD1 and FDC1 are essential for the decarboxylation of phenylacrylic acids in Saccharomyces cerevisiae
3个月前
已完结
Meta-omics insights in the microbial community profiling and functional characterization of fermented foods
3个月前
已完结
Characterization of fungal community and dynamics during the traditional brewing of Wuyi Hong Qu glutinous rice wine by means of multiple culture-independent methods
4个月前
已完结
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