Lv4
528 积分 2024-10-04 加入
Isolation and characterization of a novel Lactobacillus plantarum MMB-07 from traditional Suanyu for Acanthogobius hasta fermentation
15天前
已完结
Metabolomics ravels flavor compound formation and metabolite transformation in rapid fermentation of salt-free fish sauce from catfish frames induced by mixed microbial cultures
15天前
已完结
Modulatory effects of Lactiplantibacillus plantarum on chronic metabolic diseases
16天前
已完结
Enrichment of antioxidants from soy sauce using macroporous resin and identification of 4-ethylguaiacol, catechol, daidzein, and 4-ethylphenol as key small molecule antioxidants in soy sauce
16天前
已完结
[Expression and characterization of a multicopper oxidase from Lactobacillus fermentum]
24天前
已完结
Isolation, characterization, and application of biogenic amines‐degrading strains from fermented food
24天前
已完结
Impact of Enzyme–Microbe Combined Fermentation on the Safety and Quality of Soy Paste Fermented with Grass Carp By-Products
1个月前
已完结
Impact of Enzyme–Microbe Combined Fermentation on the Safety and Quality of Soy Paste Fermented with Grass Carp By-Products
1个月前
已完结
Dynamic changes in Thai-style fermented fish: Low-salt, short fermentation with autochthonous starter culture
1个月前
已完结
l-Arginine and l-lysine improve the emulsifying and dissolution properties of pale, soft, exudative-like chicken myofibrillar proteins by modifying their conformations
2个月前
已完结
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