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20 积分 2025-03-04 加入
Flavor improvement of fermented soy sauce by extrusion as soybean meal pretreatment
2天前
已完结
Effect of steam explosion pretreatment on the aqueous extraction efficiency of soybean oil
9天前
已完结
Enhancing pepper peeling efficiency and product quality based on steam explosion-induced cell wall disruption and enzymatic browning inhibition
9天前
已完结
Development of a soy sauce-like condiment from soy sauce residue and soy whey using enzymatic hydrolysis and microbial fermentation
15天前
已完结
Global trends and challenges in salt reduction: Exploring odor-induced saltiness enhancement as a strategy to reduce salt intake
17天前
已完结
Global trends and challenges in salt reduction: Exploring odor-induced saltiness enhancement as a strategy to reduce salt intake
17天前
已关闭
Revealing the influence of microbiota on the quality of Pu-erh tea during fermentation process by shotgun metagenomic and metabolomic analysis
1个月前
已完结
Metagenomics-based insights into the microbial community profiling and flavor development potentiality of baijiu Daqu and huangjiu wheat Qu
1个月前
已完结
Metagenomics reveals flavour metabolic network of cereal vinegar microbiota
1个月前
已完结
A metagenomic analysis of the relationship between microorganisms and flavor development in Shaoxing mechanized huangjiu fermentation mashes
1个月前
已完结
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