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470 积分 2024-01-06 加入
The aroma profile and microbiota structure in oil furu, a Chinese fermented soybean curd
3个月前
已完结
Characterizing microbial community and metabolites of Cantonese soy sauce
4个月前
已完结
Fermentation-promoting effect of three salt-tolerant Staphylococcus and their co-fermentation flavor characteristics with Zygosaccharomyces rouxii in soy sauce brewing
4个月前
已完结
High temperature steaming pretreatment improves quality and flavor of the walnut meal soy sauce
4个月前
已完结
Changes in quality components and antioxidant activity of peony seed soy sauce during low‐salt solid‐state fermentation
4个月前
已完结
Effect of microbiota succession on the dynamics of characteristic flavors and physicochemical properties during the soy sauce fermentation
4个月前
已完结
GC–MS and LC-MS/MS metabolomics revealed dynamic changes of volatile and non-volatile compounds during withering process of black tea
4个月前
已完结
Dynamic changes in metabolomics and flavoromics during industrial scale fermentation of Chinese traditional soy sauce
4个月前
已完结
Characterization of key odor-active compounds in high quality high-salt liquid-state soy sauce
4个月前
已完结
Correlations between microbiota with physicochemical properties and volatile flavor components in black glutinous rice wine fermentation
6个月前
已完结
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