Lv74
5008 积分 2020-04-15 加入
勇往直前
The human microbiome and chronic disease: ten strategic priorities for research and public health
3天前
已完结
Weissella cibaria X1 fermentation enhances the UA-lowering ability of Carthamus tinctorius L. via metabolic regulation
9天前
已完结
Microbial functional differentiation and flavor formation across layer exchange in cereal vinegar fermentation: Multi-omics insights and targeted bioaugmentation
14天前
已完结
Comparative analysis of microbial communities and flavor compounds in multi-round fermented grains of Jiang-flavor Baijiu from riverside and mountain locations
27天前
已完结
Bifidobacteria: biogeography, host adaptation and ecological functions
27天前
已完结
Microbial and flavor dynamics of medium-high temperature Daqu: regional influences and implications for Daqu quality optimization
1个月前
已完结
Assessment of enzyme diversity in the fermented food microbiome
1个月前
已完结
Mapping the resistome of five meat-processing facilities through long-read metagenomics
1个月前
已完结
The quality of beef-soybean paste and the relationship between microbial composition and flavor changes during fermentation
1个月前
已完结
The effect of lactic acid bacteria as a starter on the microbial community and flavors of the fermented beef-soybean paste
1个月前
已完结
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