Lv31
230 积分 2024-08-01 加入
TMT-labelled quantitative proteomics reveals the mechanism of Rhodotorula mucilaginosa on proteolysis of dry-cured ham: Structural protein degradation, amino acid release and taste improvement
4天前
已完结
Structural and Functional Changes in Prokaryotic Communities in Artificial Pit Mud during Chinese Baijiu Production
5天前
已完结
Effects of Saccharomyces cerevisiae on microbial community and flavor metabolites in solid-state fermentation of strong-flavor Baijiu
7天前
已完结
Production and biological function of volatile esters in Saccharomyces cerevisiae
9天前
已完结
Effects of Pediococcus acidilactici and Rhizopus Oryzae on microbiota and metabolomic profiling in fermented dry-cure mutton sausages
9天前
已完结
Dynamics and diversity of microbial community succession during fermentation of Suan yu, a Chinese traditional fermented fish, determined by high throughput sequencing
9天前
已完结
Purification and characterization of thermostable α-amylase produced from Bacillus licheniformis So-B3 and its potential in hydrolyzing raw starch
9天前
已完结
Characterization of important sulfur and nitrogen compounds in Lang baijiu by application of gas chromatography-olfactometry, flame photometric detection, nitrogen phosphorus detector and odor activity value
21天前
已完结
Identification of aroma compounds in Chinese ‘Yanghe Daqu’ liquor by normal phase chromatography fractionation followed by gas chromatography[sol ]olfactometry
22天前
已完结
Different starter cultures regulate the histamine, physicochemical properties, microbial community and volatile compounds during sour bamboo shoot fermentation
29天前
已完结
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