Lv4
470 积分 2024-07-19 加入
Optimization of vanillin biosynthesis in Escherichia coli K12 MG1655 through metabolic engineering
10天前
已完结
Screening of β -damascenone-producing strains in light-flavor Baijiu and its production optimization via response surface methodology
17天前
已完结
Characterization of the key aroma compounds in soy sauce by gas chromatography-mass spectrometry-olfactometry, headspace-gas chromatography-ion mobility spectrometry, odor activity value, and aroma recombination and omission analysis
1个月前
已完结
Comparison of solid-state fermentation with different Bacillus species on the volatile organic compounds and non-volatile metabolites of dark teas
1个月前
已完结
Characterization and decoding of volatile organic compounds in Moso bamboo shoots (Phyllostachys edulis L.) at different growth stages: A combined analysis by HS-GC-IMS, HS-SPME-GC‐MS, E-nose, and molecular docking
1个月前
已完结
Differences in flavor characteristics between Chinese traditionally fermented soy sauce and commercial soy sauce
1个月前
已完结
Characterization of key aroma compounds in low-salt fermented sour fish by gas chromatography-mass spectrometry, odor activity values, aroma recombination and omission experiments
3个月前
已完结
Enhanced soy sauce stability and reduced precipitation by improving critical steps in the fermentation process
3个月前
已完结
Microbial consortia and up-to-date technologies in global soy sauce production: A review
3个月前
已完结
Characterization of the key aroma compounds in aged Zhenjiang aromatic vinegar by gas chromatography-olfactometry-mass spectrometry, quantitative measurements, aroma recombination and omission experiments
4个月前
已完结
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