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20 积分 2024-09-26 加入
Revealing the impact of organic selenium-enriched Lactiplantibacillus plantarum NML21 on yogurt quality through volatile flavor compounds and untargeted metabolomics
17天前
已完结
Favour enhancement of dry fermented sausages by nitrite-degrading Levilactobacillus brevis CHOL1: Combining favouromics and lipidomics to elucidate the mechanism of aroma formation
17天前
已完结
Isolation, Identification and Antibacterial Activity of Lactic Acid Bacteria Isolated from Dairy Products against some Pathogenic Bacteria
1个月前
已关闭
Correlations between flavor and glucosinolates and changes in quality-related physiochemical characteristics of Guizhou suancai during the fermentation process
1个月前
已完结
Dynamic analysis of flavor properties and microbial communities in Chinese pickled chili pepper (Capsicum frutescens L.): A typical industrial-scale natural fermentation process
1个月前
已完结
A review on fermented vegetables: Microbial community and potential upgrading strategy via inoculated fermentation
1个月前
已完结
Integrated metatranscriptomics and metabolomics reveal microbial succession and flavor formation mechanisms during the spontaneous fermentation of Laotan Suancai
1个月前
已完结
Characteristics of changes in volatile organic compounds and microbial communities during the storage of pickles
1个月前
已完结
Analysis of flavor substances changes during fermentation of Chinese spicy cabbage based on GC-IMS and PCA
1个月前
已完结
Changes in functional activities and volatile flavor compounds of fermented mung beans, cowpeas, and quinoa started with Bacillus amyloliquefaciens SY07
1个月前
已完结
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