Lv4
710 积分 2024-05-09 加入
Synchronization and Enhanced Catalysis of Mechanically Coupled Enzymes
1天前
待确认
Research progress of multi-enzyme complexes based on the design of scaffold protein
1天前
待确认
Effect of inoculation with different Eurotium cristatum strains on the microbial communities and volatile organic compounds of Fu brick tea
1天前
待确认
Characteristic fingerprints and change of volatile organic compounds of dark teas during solid-state fermentation with Eurotium cristatum by using HS-GC-IMS, HS-SPME-GC-MS, E-nose and sensory evaluation
1天前
待确认
Characterizing and decoding the effects of co-culture fermentation on dark tea infusion flavor development: elucidating microbial succession and metabolic dynamics mediated by Eurotium cristatum and water kefir
1天前
待确认
Flavor formation by amino acid catabolism in low-salt sufu paste, a Chinese fermented soybean food
1天前
待确认
Effects of Maillard Reaction on Volatile Compounds and Antioxidant Capacity of Cat Food Attractant
4天前
已完结
Generation of Olfactory Compounds in Cat Food Attractants: Chicken Liver-Derived Protein Hydrolysates and Their Contribution to Enhancing Palatability
4天前
已完结
Motility behavior and physiological response mechanisms of aerobic denitrifier, Enterobacter cloacae strain HNR under high salt stress: Insights from individual cells to populations
4天前
已完结
Involvement of methionine salvage pathway genes of Saccharomyces cerevisiae in the production of precursor compounds of dimethyl trisulfide (DMTS)
10天前
已完结
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