Lv11
60 积分 2024-12-12 加入
Microbiome diversity protects against pathogens by nutrient blocking
36分钟前
待确认
Moromi mash dysbiosis trigged by salt reduction is relevant to quality and aroma changes of soy sauce
1个月前
已完结
Effect of Lactobacillus plantarum or Enterococcus faecalis as co‐inoculants with Aspergillus oryzae in koji making on the physicochemical properties of soy sauce
3个月前
已完结
Influence of spatial and temporal diversity and succession of microbial communities on physicochemical properties and flavor substances of soy sauce
3个月前
已完结
Effect of Lactobacillus plantarum or Enterococcus faecalis as co‐inoculants with Aspergillus oryzae in koji making on the physicochemical properties of soy sauce
3个月前
已完结
Unraveling umami complexity: From exploring umami peptides in fermented soybean curd to molecular elucidation of taste mechanisms
5个月前
已完结
Characterization and functional properties of umami peptides from douchi: Taste mechanism and antioxidant activity
5个月前
已完结
Unraveling umami complexity: From exploring umami peptides in fermented soybean curd to molecular elucidation of taste mechanisms
5个月前
已完结
Multidisciplinary insights for salt reduction and flavor enhancement in foods: integrating strategies via molecular design, taste signal transduction, and cognitive perception
5个月前
已完结
Quality Assessment of a Low-Salt Soy Sauce Made of a Salty Peptide or its Related Compounds
5个月前
已完结
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