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434 积分 2025-10-12 加入
Physiochemical, microbiological and flavor characteristics of traditional Chinese fermented food Kaili Red Sour Soup
10小时前
已完结
The Correlation Mechanism between Dominant Bacteria and Primary Metabolites during Fermentation of Red Sour Soup
10小时前
已完结
Effect of the bacterial community on the volatile flavour profile of a Chinese fermented condiment – Red sour soup – During fermentation
10小时前
已完结
Mixed fermentation with Lactobacillus plantarum, Bifidobacteriµm animalis subsp. lactis and Candida utilis improves the fermentation quality of Hong Suan Tang
10小时前
已完结
Kaili Red sour soup: Correlations in composition/microbial metabolism and flavor profile during post-fermentation
10小时前
已完结
Effects of different raw materials on bacterial community and flavor compounds in fermented red sour soup
10小时前
已完结
Characterization of key aroma compounds in traditional Chinese red sour soup through the molecular sensory science technique
10小时前
已完结
Evolution of physicochemical and flavor profiles with underlying metabolic changes during Guizhou red sour soup fermentation
10小时前
已完结
Effects of mixed-culture fermentation on bioactive compounds, antioxidant capacity, and flavor metabolomics of red sour soup
11小时前
已完结
Safety evaluation and application of lactic acid bacteria and yeast strains isolated from Sichuan broad bean paste
16天前
已完结
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