Lv74
4908 积分 2020-04-15 加入
勇往直前
The quality of beef-soybean paste and the relationship between microbial composition and flavor changes during fermentation
9天前
已完结
The effect of lactic acid bacteria as a starter on the microbial community and flavors of the fermented beef-soybean paste
9天前
已完结
Flavor compounds of traditional fermented bean condiments: Classes, synthesis, and factors involved in flavor formation
9天前
已完结
A systematic review on the flavor of soy‐based fermented foods: Core fermentation microbiome, multisensory flavor substances, key enzymes, and metabolic pathways
9天前
已完结
Traditional fermented soybean products: processing, flavor formation, nutritional and biological activities
9天前
已完结
Microbial diversity and function of soybean paste in East Asia: what we know and what we don’t
9天前
已完结
Microbial Community Dynamics and Flavor Profile Evolution During Soybean Paste Fermentation: Insights from Advanced Detection Techniques
9天前
已完结
Correlation between volatile flavor compounds and bacterial communities in traditional Northeastern soybean paste under different salinities: Exploration of new strains for flavor improvement in fermented foods
9天前
已完结
Screening lactic acid bacteria and yeast strains for soybean paste fermentation in northeast of China
9天前
已完结
Characterization of physicochemical properties, microbial diversity and volatile compounds of traditional fermented soybean paste in Henan province of China
9天前
已完结
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