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Dynamics of bacterial composition and association with quality formation and histamine accumulation during Antarctic krill fish sauce fermentation
7小时前
已完结
Flavor profile and peptide formation in soy sauce fermented from soybean meal by Aspergillus oryzae and Aspergillus niger
2个月前
已完结
Upcycling shrimp processing by-products into dual-functional peptides: Insights into bioactivity and flavor
2个月前
已完结
Screening of aPlanococcusbacterium producing a cold‐adapted protease and its application in low‐salt fish sauce fermentation
5个月前
已完结
Screening of aPlanococcusbacterium producing a cold‐adapted protease and its application in low‐salt fish sauce fermentation
6个月前
已完结
Study on Interaction of Aromatic Substances and Correlation between Electroencephalogram Correlates of Odor Perception in Light Flavor Baijiu
8个月前
已完结
Effects of fermentation with different probiotics on the quality, isoflavone content, and flavor of okara beverages
8个月前
已完结
Effect of storage temperature on the quality of brown rice revealed by integrated GC–MS and lipidomics analysis
8个月前
已完结
Revealing the off-flavors in hydro-distilled essential oils of sweet orange (Citrus sinensis) by flavoromics strategy and computational simulation
8个月前
已完结
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