Lv3
380 积分 2022-08-14 加入
Chitosan and inulin synergized with Lactiplantibacillus plantarum LPP95 to improve the quality characteristics of low-salt pickled tuber mustard
8个月前
已完结
Effects of microbial inoculants on the biomass and diversity of soil microbial communities: a meta-analysis
10个月前
已完结
The microbial carbon pump and climate change
10个月前
已完结
Microbial community variation and flavor metabolism in low-salt Chinese horse bean-chili-paste: Insights from bioturbation fermentation
11个月前
已完结
Unveiling the aromatic differences of low-salt Chinese horse bean-chili-paste using metabolomics and sensomics approaches
11个月前
已完结
Molecular mechanism of ethanol-H2 co-production fermentation in anaerobic acidogenesis: Challenges and perspectives
11个月前
已完结
Electro-fermentation enhances H2 and ethanol co-production by regulating electron transfer and substrate transmembrane transport
11个月前
已完结
Saltiness perception mechanism and salt reduction strategies in food
11个月前
已完结
Compensatory effect of lipase on the flavor of lightly-salted large yellow croaker: Integration of flavoromics and lipidomics
11个月前
已完结
Characterizing the impact of species/strain-specific Lactiplantibacillus plantarum with community assembly and metabolic regulation in pickled Suancai
11个月前
已完结
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