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18 积分 2025-10-10 加入
The microbial communities and flavour compounds of Jiangxi yancai, Sichuan paocai and Dongbei suancai: Three major types of traditional Chinese fermented vegetables
2天前
已完结
Guangxi sour bamboo shoots: A study on microbial diversity and flavor characteristics across regions
27天前
已完结
Microbial and metabolic basis of p-cresol formation in fermented bamboo shoots (suansun): The central role of Levilactobacillus zymae KUST4216
27天前
已完结
Effective Improvement of the Oxidative Stability of Acer truncatum Bunge Seed Oil, a New Woody Oil Food Resource, by Rosemary Extract
1个月前
已完结
Application of polyphenols as natural antioxidants in edible oils: Current status, antioxidant mechanism, and advanced technology
1个月前
已完结
Antioxidant and Antiaging Effects of Licorice on the Caenorhabditis elegans Model
1个月前
已完结
A Potential Probiotic Lactobacillus plantarum JBC5 Improves Longevity and Healthy Aging by Modulating Antioxidative, Innate Immunity and Serotonin-Signaling Pathways in Caenorhabditis elegans
1个月前
已完结
Thermally-driven bacterial mechanism of biogenic amines enrichment in central pile-fermentation zones of Liuyang Douchi
2个月前
已关闭
Interactions among thermophilic lactobacilli during growth in cheese whey
3个月前
已完结
Significance of microbial symbiotic coexistence in traditional fermentation
3个月前
已完结
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