Lv2
128 积分 2024-10-04 加入
Enhancing quality and flavor of low-salt fermented squid viscera through synergistic fermentation with Bacillus tropicum YL14 and Acinetobacter guillouiae YL25
5天前
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
5天前
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
5天前
已完结
Multivariate Analysis of Key Taste Compounds in Soy Sauce and Model Construction for Its Saltiness Intensity
1个月前
已完结
Exploring the effects of milk-enriched walnut soy sauce: Insights from GC-IMS and metagenomics approach to flavor and microbial shifts
1个月前
已完结
Effect of domesticated aspergillus fermentation on flavor profiles and metabolomic changes in quick-brewed fish sauce derived from mackerel offal
1个月前
已完结
Multi-omics investigation into microbial community succession and flavor compound dynamics during post-fermentation of Doubanjiang
2个月前
已完结
Characterization of taste and aroma compounds in Tianyou, a traditional fermented wheat flour condiment
2个月前
已完结
A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding
2个月前
已完结
Effect of biopolymers on morphology and functionality of low-sodium condiments containing Maillard reaction products
2个月前
已完结
皖公网安备34019202002308
