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30 积分 2025-01-14 加入
Improving the Taste of Low-Salt Soy Sauce by Acid-Acyl Amino Acids: Sensory Characterization, Biosynthesis, and Molecular Mechanisms
16天前
已完结
Linking chemical profiles to sensory quality: Insights into color and taste formation in purple leaf tea infusions
26天前
已关闭
Slower-growing species promote interspecific cooperation and coexistence under acid stress through cross-feeding
2个月前
已完结
Impact of ARTP mutagenesis on the selection of salt-tolerant, aroma-producing yeasts and their contribution to the flavor of fermented soy sauce
2个月前
已完结
Isolation, purification, characterization and immunomodulatory effects of polysaccharides from Dictyophora rubrovalvata waste
2个月前
已完结
Crucial role of early addition of Wickerhamiella versatilis in enhancing aroma formation during soy sauce fermentation
2个月前
已完结
Structural characterization of fructans from Polygonatum kingianum and their effects on LOP-induced constipation in mice
2个月前
已完结
An exopolysaccharide from Leuconostoc mesenteroides showing interesting bioactivities versus foodborne microbial targets
2个月前
已完结
Intracellular regulation in response to environmental stresses, production processes of flavor substances, and potential applications of Debaryomyces hansenii in the food industry: a review
2个月前
已完结
Ovalbumin/sodium carboxymethylcellulose particle and curcumin synergistically enhance the oxidative stability of DHA in emulsion
5个月前
已完结
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