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Sensoproteomic Characterization of Lactobacillus Johnsonii-Fermented Pea Protein-Based Beverage: A Promising Strategy for Enhancing Umami and Kokumi Sensations while Mitigating Bitterness
3天前
已完结
Different Beers with Different Hops. Relevant Compounds for Their Aroma Characteristics
3天前
已完结
Organization and regulation of gene transcription
30天前
已完结
Promoters in the environment: transcriptional regulation in its natural context
30天前
已完结
A systematic review on the flavor of soy‐based fermented foods: Core fermentation microbiome, multisensory flavor substances, key enzymes, and metabolic pathways
1个月前
已完结
Microbial nattokinase: from synthesis to potential application
1个月前
已完结
The latest advances on soy sauce research in the past decade: Emphasis on the advances in China
2个月前
已完结
Fermented foods and gastrointestinal health: underlying mechanisms
2个月前
已完结
How to write a superb literature review
2个月前
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Fermented foods in a global age: East meets West
2个月前
已完结
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