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180 积分 2021-07-19 加入
Unveiling the flavor and microbial dynamics: a comprehensive analysis of key flavor compounds and core microorganisms in industrial-scale naturally fermented Jianshui pickle
1个月前
已完结
SMRT sequencing combined with physicochemical and sensory analysis reveals differences in microbial community structure and quality among medium-high-temperature Daqu samples from Shandong Province
1个月前
已完结
De novo biosynthesis of 2-phenylethanol in engineered Pichia pastoris
3个月前
已完结
De novo biosynthesis of 2-phenylethanol in engineered Pichia pastoris
3个月前
已完结
Development of a method for the determination of alkylpyrazine in traditional vinegar and its formation kinetics
4个月前
已完结
Characterization of two novel pentose-fermenting and GABA-producing species: Levilactobacillus tujiorum sp. nov. and Secundilactobacillus angelensis sp. nov. Isolated from a solid-state fermented zha-chili
4个月前
已关闭
Nutrients, Bioactive Compounds and Bioactivity: The Health Benefits of Sweet Cherries (Prunus avium L.)
6个月前
已完结
The process monitors of probiotic fermented sour cherry juice based on the HS-GC-IMS
6个月前
已完结
Elucidating microbial succession dynamics and flavor metabolite formation during two rounds of natural fermentation of Qingxiangxing baijiu: integration of flavoromics and genomics
6个月前
已完结
Deciphering the acidophilia and acid resistance in Acetilactobacillus jinshanensis dominating Baijiu fermentation through multi-omics analysis
9个月前
已完结
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