Lv1
20 积分 2025-01-14 加入
Bacillus licheniformis and Wickerhamiella versatilis: Sources of the pleasant smoky and fruity flavors of soybean paste
12小时前
已完结
Increased RNA production in Saccharomyces cerevisiae by simultaneously overexpressing FHL1, IFH1, and SSF2 and deleting HRP1
6个月前
已完结
Improving the Taste of Low-Salt Soy Sauce by Acid-Acyl Amino Acids: Sensory Characterization, Biosynthesis, and Molecular Mechanisms
7个月前
已完结
Linking chemical profiles to sensory quality: Insights into color and taste formation in purple leaf tea infusions
8个月前
已关闭
Slower-growing species promote interspecific cooperation and coexistence under acid stress through cross-feeding
9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
9个月前
已完结
Isolation, purification, characterization and immunomodulatory effects of polysaccharides from Dictyophora rubrovalvata waste
10个月前
已完结
Crucial role of early addition of Wickerhamiella versatilis in enhancing aroma formation during soy sauce fermentation
10个月前
已完结
Structural characterization of fructans from Polygonatum kingianum and their effects on LOP-induced constipation in mice
10个月前
已完结
An exopolysaccharide from Leuconostoc mesenteroides showing interesting bioactivities versus foodborne microbial targets
10个月前
已完结
皖公网安备34019202002308
