Lv48
800 积分 2024-08-13 加入
Deciphering flavor profile and metabolic pathways in black chokeberry co-fermented by Lactiplantibacillus plantarum and Hansenula sp. via integrated volatilomics and metabolomics
4小时前
待确认
Sequential inoculation of non-Saccharomyces yeasts and Saccharomyces cerevisiae modulates strawberry wine quality: Physicochemical, volatile and sensory analyses
1天前
待确认
Application of ultrasonication at different microbial growth stages during apple juice fermentation by Lactobacillus plantarum: Investigation on the metabolic response
1天前
待确认
Optimization of fermentation conditions for enhanced acetylcholine and biomass production of Lactiplantibacillus plantarum AM2 using the Taguchi approach
1天前
待确认
Synthesis of Aroma Compounds as a Function of Different Nitrogen Sources in Fermentations Using Non-Saccharomyces Wine Yeasts
1天前
待确认
Multi-omics insights into flavor compounds production and constipation-relieving benefits of different Lactiplantibacillus plantarum-fermented cereal beverages
17天前
已完结
Building a yeast cell factory for green biomanufacturing of (R)-(+)-γ-decalactone: A natural peach-like aroma compound
17天前
已完结
Volatile Flavor Compounds Profile and Fermentation Characteristics of Milk Fermented by Lactobacillus delbrueckii subsp. bulgaricus
19天前
已完结
Effect of lactic acid fermentation of watermelon juice on its sensory acceptability and volatile compounds
23天前
已完结
Non-targeted flavor metabolomics reveals the regulatory mechanism of LAB-yeast mixed fermentation on the flavor profile of cheese flavoring
25天前
已完结
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