Lv11
40 积分 2025-03-04 加入
Revealing the influence of microbiota on the quality of Pu-erh tea during fermentation process by shotgun metagenomic and metabolomic analysis
1小时前
待确认
Metagenomics-based insights into the microbial community profiling and flavor development potentiality of baijiu Daqu and huangjiu wheat Qu
1小时前
已完结
Metagenomics reveals flavour metabolic network of cereal vinegar microbiota
1小时前
已完结
A metagenomic analysis of the relationship between microorganisms and flavor development in Shaoxing mechanized huangjiu fermentation mashes
1小时前
已完结
Fermentation of high-salt liquid–state soy sauce without any additives by inoculation of lactic acid bacteria and yeast
1小时前
已完结
Characterization of key aroma-active compounds in soy sauce “Guoqi” after Chinese cooking by GC×GC-O-MS
8天前
已完结
连续式振荡与接种膜醭毕赤酵母1CF3对泡萝卜风味品质的影响
1个月前
已完结
毕赤酵母降酸发酵对沙棘汁品质及风味的影响
1个月前
已完结
Headspace analysis with large sample volumes
1个月前
已完结
Characterization of key odor-active compounds in high quality high-salt liquid-state soy sauce
1个月前
已完结
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