Lv4
514 积分 2025-09-27 加入
Insights into volatile flavor compound variations and characteristic fingerprints in Longpai soy sauce moromi fermentation via HS-GC-IMS and HS-SPME-GC× GC-ToF-MS
6天前
已完结
Unraveling the flavor formation mechanism of fermented Ciba pepper driven by Lactiplantibacillus inoculation: A multi-omics approach
8天前
已完结
Improving the quality of Suancai by inoculating with Lactobacillus plantarum and Pediococcus pentosaceus
1个月前
已完结
Improving fermentation quality of Sichuan radish paocai through co-inoculation of homo- and heterofermentative lactic acid bacteria
1个月前
已完结
Dynamic study on microbial communities and metabolites driven by functional lactic acid bacteria starter culture in rapid fermentation of mustard leaves (Brassica juncea var. multiceps) pickle
1个月前
已完结
Characteristics of microbial communities in fermentation of pickled ginger and their correlation with its volatile flavors
1个月前
已完结
Comparative insights into the metabolite and taste discrepancies upon kimchi (Mukeunji) fermentation using different Lactobacillaceae starters
1个月前
已完结
Modulating kimchi taste and fermentation with Latilactobacillus sakei, Leuconostoc mesenteroides, and Weissella koreensis starters
1个月前
已完结
Mycosphere notes 387–412 – novel species of fungal taxa from around the world
1个月前
已完结
Construction of a synthetic microbial community and its application in salt-reduced soy sauce fermentation
1个月前
已完结
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