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8 积分 2025-10-10 加入
Comparison of northeast sauerkraut fermentation between single lactic acid bacteria strains and traditional fermentation
4小时前
待确认
Effects of Various Flavors of Baijiu on the Microbial Communities, Metabolic Pathways, and Flavor Structures of Dongbei Suancai
2个月前
已完结
Effects of Different Production Methods on the Quality and Microbial Diversity of Sauerkraut in Northeast China
2个月前
已完结
Screening and characterization of lactic acid bacteria and fermentation of gamma-aminobutyric acid-enriched bamboo shoots
4个月前
已完结
Sequential fermentation of bamboo shoot processing wastewater yields a functional beverage and bacterial cellulose
4个月前
已完结
Omics-driven insight into Lactiplantibacillus plantarum fermentation in suansun: Connecting microbial dynamics to flavor and metabolic pathways
4个月前
已完结
Characterization of physicochemical properties and flavor profiles of fermented Chinese bamboo shoots (suansun) from Liuzhou and Guilin
4个月前
已完结
Dynamic Changes in Flavor and Microbiota in Traditionally Fermented Bamboo Shoots (Chimonobambusa szechuanensis (Rendle) Keng f.)
4个月前
已完结
Microbial and metabolic basis of p-cresol formation in fermented bamboo shoots (suansun): The central role of Levilactobacillus zymae KUST4216
4个月前
已完结
Starter-specific flavor markers in Suansun revealed by cross-platform GC-MS/GC-IMS volatilomics
4个月前
已完结
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