Lv3
300 积分 2021-07-19 加入
Biotransformation of important soymilk off-flavor components during lactic acid bacteria fermentation: screening and quantitative analysis of volatile organic compounds
5天前
已关闭
Microorganisms and metabolic characteristics of temperature-dependent fermentation during Sauce-flavor Baijiu production
20天前
已完结
Diversity of microbiota, microbial functions, and flavor in different types of low-temperature Daqu
29天前
已完结
Decoding the Qu-aroma of medium-temperature Daqu starter by volatilomics, aroma recombination, omission studies and sensory analysis
1个月前
已完结
Metagenomics unveils microbial roles involved in metabolic network of flavor development in medium-temperature daqu starter
3个月前
已完结
Contrasting the microbial community and metabolic profile of three types of light-flavor Daqu
4个月前
已完结
Effect of storage on microbioa and enzyme proteomic profile of low-temperature Daqu
4个月前
已完结
Pyrazines in food samples: Recent update on occurrence, formation, sampling, pretreatment and analysis methods
5个月前
已完结
In vitro bioassay based screening of antihyperglycemia and antihypertensive activities of Lactobacillus acidophilus fermented pear juice
6个月前
已完结
Influence of 4 lactic acid bacteria on the flavor profile of fermented apple juice
6个月前
已完结
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