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8888拉
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260 积分
2024-05-09 加入
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Novel insights into safety and quality enhancement of low-salt fermented chilies: High-order positively interacting lactic acid bacteria co-fermentation regulates microflora structure, metabolomics, and volatilomics profiles
1天前
已完结
Investigating the interactions between selected heterocyclic flavor compounds and beef myofibrillar proteins using SPME-GC–MS, spectroscopic, and molecular docking approaches
1天前
已完结
Effects of ‘bask in sunlight and dewed at night’ on the formation of fermented flavor in shrimp paste after maturation
1天前
已完结
Encapsulation of roast beef flavor by soy protein isolate/chitosan complex Pickering emulsions to improve its releasing properties during the processing of plant-based meat analogues
1天前
已完结
Synthesis of an autochthonous microbial community by analyzing the core microorganisms responsible for the critical flavor of bran vinegar
1天前
已完结
Interactions between phosvitin and aldehydes affect the release of flavor from Russian sturgeon caviar
1天前
已完结
Staphylococcus inoculation enhances the sensorial attributes of Chinese bacon by coordinating the composition of flavor compounds through amino acid metabolism
1天前
已完结
Decoding temperature-driven microbial community changes and flavor regulation mechanism during winter fermentation of soy sauce
1天前
已完结
Nano-selenium repaired the damage caused by fungicides on strawberry flavor quality and antioxidant capacity by regulating ABA biosynthesis and ripening-related transcription factors
1天前
已完结
Organic acids drove the microbiota succession and consequently altered the flavor quality of Laotan Suancai across fermentation rounds: Insights from the microbiome and metabolome
1天前
已完结
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