Lv41
540 积分 2023-12-29 加入
Mechanistic Insights into Soy Sauce Flavor Enhancement via Co-culture of Limosilactobacillus fermentum and Zygosaccharomyces rouxii
9天前
已完结
Screening and identification of high yield tetramethylpyrazine strains in Nongxiangxing liquor Daqu and study on the mechanism of tetramethylpyrazine production
13天前
已完结
Isolation, Characterization, and Biotechnological Application of Novel Glutaminase-Producing Bacillus Strain for Quality Enhancement in Soy Sauce
29天前
已完结
Appealing smoky flavor formation and flavor quality enhancement in soy sauce: Synergistic ferulic acid metabolism by a yeast consortium (Starmerella etchellsii, Wickerhamiella versatilis, Debaryomyces hansenii)
1个月前
已完结
Authenticity Assessment of Fermented Chili: Alteration of Quality and Microbial Profiles Caused by Deterioration of Raw Materials
1个月前
已完结
Comprehensive analysis of microbial communities, metabolites, and biogenic amines in bagged fermented chili paste at varying salt levels
1个月前
已完结
Study of bacterial community succession and reconstruction of the core lactic acid bacteria to enhance the flavor of paocai
1个月前
已完结
Effects of dry-salting and brine-pickling processes on the physicochemical properties, nonvolatile flavour profiles and bacterial community during the fermentation of Chinese salted radishes
1个月前
已完结
Effect of air exposed storage on quality deterioration and microbial succession of traditional Sichuan Paocai
1个月前
已完结
Effects of amino acid addition on aroma quality of pear wine and gene expression of Saccharomyces cerevisiae
1个月前
已完结
乳腺增生症诊治专家共识
3个月前
已采纳
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