Lv11
10 积分 2025-01-14 加入
Crucial role of early addition of Wickerhamiella versatilis in enhancing aroma formation during soy sauce fermentation
5小时前
已完结
Structural characterization of fructans from Polygonatum kingianum and their effects on LOP-induced constipation in mice
11小时前
已完结
An exopolysaccharide from Leuconostoc mesenteroides showing interesting bioactivities versus foodborne microbial targets
2天前
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
3天前
已完结
Ovalbumin/sodium carboxymethylcellulose particle and curcumin synergistically enhance the oxidative stability of DHA in emulsion
2个月前
已完结
Formation mechanism of giant squid myofibrillar protein aggregates induced by egg white protein during heat treatment
2个月前
已完结
Bacillus licheniformis and Wickerhamiella versatilis: Sources of the pleasant smoky and fruity flavors of soybean paste
2个月前
已完结
Modulating the pH profile of vanillin dehydrogenase enzyme from extremophile Bacillus ligniniphilus L1 through computational guided site-directed mutagenesis
3个月前
已完结
Appealing smoky flavor formation and flavor quality enhancement in soy sauce: Synergistic ferulic acid metabolism by a yeast consortium (Starmerella etchellsii, Wickerhamiella versatilis, Debaryomyces hansenii)
3个月前
已完结
Characterization of key odor-active compounds in commercial high-salt liquid-state soy sauce by switchable GC/GC × GC–olfactometry–MS and sensory evaluation
4个月前
已完结
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