Lv12
20 积分 2025-03-04 加入
Applications of natural ingredients in savoury food products
1小时前
待确认
Saltiness perception mechanism and salt reduction strategies in food
3小时前
已完结
Isolation, identification and application of Aspergillus oryzae BL18 with high protease activity as starter culture in doubanjiang (broad bean paste) fermentation
1天前
已完结
Isolation, identification and application of Aspergillus oryzae BL18 with high protease activity as starter culture in doubanjiang (broad bean paste) fermentation
14天前
已完结
Impacts of Aspergillus oryzae 3.042 on the flavor formation pathway in Cantonese soy sauce koji
14天前
已完结
The key proteolytic enzyme analysis of industrial Aspergillus oryzae at solid-state koji fermentation with a local database extension
16天前
已完结
The key proteolytic enzyme analysis of industrial Aspergillus oryzae at solid-state koji fermentation with a local database extension
16天前
已完结
Isolation, identification and application of Aspergillus oryzae BL18 with high protease activity as starter culture in doubanjiang (broad bean paste) fermentation
16天前
已完结
Prediction, biochemical characterization and application of key proteolytic enzymes from aspergillus oryzae BL18 in soy sauce fermentation
16天前
已完结
Prediction, biochemical characterization and application of key proteolytic enzymes from aspergillus oryzae BL18 in soy sauce fermentation
20天前
已完结
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