Lv4
520 积分 2023-04-15 加入
Mathematical modeling and comparative metabolomics analyses of interactions between Lactiplantibacillus plantarum and Morganella morganii
13小时前
已完结
Impact of Enzyme–Microbe Combined Fermentation on the Safety and Quality of Soy Paste Fermented with Grass Carp By-Products
12天前
已完结
Exploring the synergistic effect of Lactiplantibacillus plantarum 1–24-LJ and lipase on improving Quality, Flavor, and safety of Suanzharou
13天前
已完结
The influence of protease hydrolysis of lactic acid bacteria on the fermentation induced soybean protein gel: Protein molecule, peptides and amino acids
13天前
已完结
Metabolic profiling of wort fermented with water kefir grains and its effect on wort quality
13天前
已完结
Characterising the mechanism of abating biogenic amines accumulation by cocultures of Zygosaccharomyces rouxii and Tetragenococcus halophilus
14天前
已完结
Improved umami flavor of soy sauce by adding enzymatic hydrolysate of low-value fish in the natural brewing process
15天前
已完结
Ecological succession and functional characteristics of lactic acid bacteria in traditional fermented foods
19天前
已完结
Diversity of microbiota, microbial functions, and flavor in different types of low-temperature Daqu
19天前
已完结
Climate Changes and Food Quality: The Potential of Microbial Activities as Mitigating Strategies in the Wine Sector
19天前
已完结
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