Lv21
110 积分 2026-04-01 加入
Dynamic changes in composition during processing of Lonicerae japonicae flos black tea
4分钟前
待确认
Analysis of the effect of rice wine koji on the fermentation quality of rice wine based on high-depth sequencing
5分钟前
已完结
Investigation into spatial profile of microbial community dynamics and flavor metabolites during the bioaugmented solid-state fermentation of Baijiu
7分钟前
已完结
Flavor production driven by microbial community dynamics and their interactions during two-stage fermentation of Ziziphus jujuba vinegar
15分钟前
已完结
Effect of pear juice concentrates on the metabolism of Saccharomyces cerevisiae during fermentation
59分钟前
求助中
Microbial community dynamics and spatial distribution of flavor compound metabolism during solid-state fermentation of Baijiu enhanced by Wickerhamomyces anomalus
1小时前
已完结
Effect of the succession of the microbial community on physicochemical properties and flavor compounds of Mucor wutungkiao-fermented sufu
1小时前
已完结
Characteristics of microbial communities in fermentation of pickled ginger and their correlation with its volatile flavors
1小时前
已完结
Characterization of the core microflora and nutrient composition in packaged pasteurized milk products during storage
1小时前
已完结
Influence of microorganisms on flavor substances and functional components of sojae semen praeparatum during fermentation: A study integrating comparative metabolomics and high-throughput sequencing
1小时前
已完结
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