Lv2
200 积分 2023-12-29 加入
Effects of Tetragenococcus halophilus and Candida versatilis on the production of aroma‐active and umami‐taste compounds during soy sauce fermentation
19天前
已完结
Fermentation of high-salt liquid–state soy sauce without any additives by inoculation of lactic acid bacteria and yeast
19天前
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
19天前
已完结
Bacteriostatic mechanism of Lactiplantibacillus plantarum CS3 cell-free supernatant of on soy sauce spoilage bacteria
19天前
已完结
Asparaginase and Glutaminase Activities of Micro-organisms
1个月前
已完结
Enhanced salt-tolerance of Bacillus subtilis glutaminase by fusing self-assembling amphipathic peptides at its N-terminus
1个月前
已完结
Study of electrochemical performance of Zanthoxylum armatum seed-derived potassium hydroxide assisted activated carbon as a negatrode material for supercapacitor application
1个月前
已关闭
Color grading of green Sichuan pepper(Zanthoxylum armatum DC.)dried fruit based on image processing and BP neural network algorithm
1个月前
已完结
Phenolic acid compounds isolated from Zanthoxylum armatum inhibit gray mold by disrupting cellular structures, affecting energy metabolism, and inducing oxidative stress of Botrytis cinerea
1个月前
已完结
Multi-omics strategy to reveal the numbing taste of Zanthoxylum armatum DC. at different developmental stages
1个月前
已完结
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