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78 积分 2024-10-04 加入
Effects of salinity and fermentation time on the microbial community, flavor, and metabolites of shrimp paste
5小时前
已完结
Research on the characteristic quality and flavor of fermented lightly salted tilapia affected by maturation temperatures via multi-omics technologies
23天前
已完结
Microbial community steering via lactic acid bacteria-yeast co-inoculation: Developing a safety control strategy against nitrosamines and their precursors in Northeastern Chinese dried sausages
2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
2个月前
已完结
Preparation and Identification of the Novel Umami Peptides from Sea Cucumber Viscera Hydrolysate
2个月前
已完结
Interactions of microbiota during solid-state cereal vinegar fermentation
2个月前
已完结
Improvement of the quality and flavor profiles of persimmon vinegar by bioaugmented inoculation with Lactobacillus acidophilus, Lactiplantibacillus plantarum and Wickerhamomyces anomalus
2个月前
已完结
Enhancing quality and flavor of low-salt fermented squid viscera through synergistic fermentation with Bacillus tropicum YL14 and Acinetobacter guillouiae YL25
2个月前
已关闭
Combining correlation analysis and machine learning to identify indicators strongly linked to quality variations in low-salt fermented shrimp sauce during storage
2个月前
已完结
Co-fermentation of Xuxiang kiwifruit juice by Lacticaseibacillus paracasei with other lactic acid bacteria: impacts on quality properties, nutrients, volatiles, and in vitro antioxidant activities
2个月前
已完结
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