Lv4
622 积分 2023-05-08 加入
Effect of co-inoculation of different halophilic bacteria and yeast on the flavor of fermented soy sauce
9天前
已完结
The influence of protease hydrolysis of lactic acid bacteria on the fermentation induced soybean protein gel: Protein molecule, peptides and amino acids
9天前
已完结
An high-throughput sequencing approach to the preliminary analysis of bacterial communities associated with changes in amino acid nitrogen, organic acid and reducing sugar contents during soy sauce fermentation
9天前
已完结
Qualitative and quantitative assessment of flavor quality of Chinese soybean paste using multiple sensor technologies combined with chemometrics and a data fusion strategy
9天前
已完结
Dynamics of bacterial composition and association with quality formation and histamine accumulation during Antarctic krill fish sauce fermentation
10天前
已完结
Comparative analysis of volatile compounds and microbial community succession in Chinese fish sauce: Three typical types of fast-fermented fish sauces
10天前
已完结
Systematic analysis of key fermentation parameters influencing biogenic amines production in spontaneous fermentation of soy sauce
10天前
已完结
Evaluating the effect of lactic acid bacterial fermentation on salted soy whey for development of a potential novel soy sauce-like condiment
10天前
已完结
Effects of amino acid composition of yeast extract on the microbiota and aroma quality of fermented soy sauce
10天前
已完结
Revealing the Microbial Origins of N-Lactoyl Amino Acids in Soy Sauce: Synthesis Conditions, Potential Enzymes, and Utilization Preference
10天前
已完结
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