Lv4
414 积分 2024-12-27 加入
Effect of nutritional enhancement of fermentation bacteria on the flavor substances during the rapid fermentation of umami condiment
1个月前
已完结
Identification and validation of core microbes for the formation of the characteristic flavor of fermented oysters (Crassostrea gigas)
1个月前
已完结
Flavor formation mechanisms based on phospholipid fermentation simulation system in oyster juice co-fermented by Lactiplantibacillus plantarum and Saccharomyces cerevisiae
1个月前
已完结
Reduced Production of Higher Alcohols by Saccharomyces cerevisiae in Red Wine Fermentation by Simultaneously Overexpressing BAT1 and Deleting BAT2
7个月前
已完结
Amino Acids Drive the Deterministic Assembly Process of Fungal Community and Affect the Flavor Metabolites in Baijiu Fermentation
1年前
已完结
Bacteria‐induced amino acid metabolism involved in appearance characteristics of high‐temperature Daqu
1年前
已完结
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