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34 积分 2024-05-04 加入
Identification, Characterization, and Mechanism of the Ene Reductase KlebER3 from Klebsiella sp. O852 for the Production of Dihydrocarvone
1天前
待确认
A de novo-originated gene drives rose scent diversification
5天前
已完结
Isolation, characterization, whole genome sequencing, and application of cellulase-producing yeast from traditional fermented foods for wheat bran modification
15天前
已完结
Effects of Lactobacillus fermentation on the composition, existing forms, digestive characteristics, and antioxidant activity of polyphenols in three kinds of bean milk
18天前
已完结
Integrative genomics reveals Pichia kluyveri's potential for enhanced flavor compounds production during alcoholic fermentation
25天前
已完结
Machine learning-driven screening of characteristic flavor compounds: Investigating the impact of ultra-high pressure treatment on the flavor of Tibetan chicken soup
1个月前
已完结
Evaluation of Peanut Flour Fermented with Lactic Acid Bacteria as a Probiotic Food
2个月前
已完结
Exploring the Biogenic Transformation Mechanism of Polyphenols by Lactobacillus plantarum NCU137 Fermentation and Its Enhancement of Antioxidant Properties in Wolfberry Juice
2个月前
已完结
Physicochemical property changes and aroma differences of fermented yellow pea flours: role of Lactobacilli and fermentation time
2个月前
已完结
Effects of Short-Chain Peptides on the Flavor Profile of Baijiu by the Density Functional Theory: Peptidomics, Sensomics, Flavor Reconstitution, and Sensory Evaluation
2个月前
已完结
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