Lv5
1330 积分 2025-02-13 加入
Seasonal alteration of environmental condition-driven shift in microbiota composition, physicochemical attributes and organic compound profiles in aged Paocai brine during intermittent back-slopping fermentation
1个月前
已完结
Unraveling the contribution of pre-salting duration to microbial succession and changes of volatile and non-volatile organic compounds in Suancai (a Chinese traditional fermented vegetable) during fermentation
1个月前
已完结
Untargeted metabolomics reveals flavor and metabolic changes in mixed Lactobacillus-fermented black mulberry juice
1个月前
已完结
Targeted and untargeted metabolomics reveal dynamic purine metabolism in soy whey fermented by yeast
1个月前
已完结
Effect of rapid fermentation on the quality of northeastern sauerkraut analyzed based on HSSPME-GC-MS and LC-MS
1个月前
已完结
Combined suppression of Aspergillus parasiticus and aflatoxin B1 in marinades: unraveling the cooperative antifungal mechanism of linalool and surfactin
1个月前
已完结
Dual role and metabolic reprogramming: Key amino acids in marinade bidirectionally control aflatoxin B1 biosynthesis in Aspergillus parasiticus
1个月前
已完结
Key flavor compounds driven by microbiota in fermented cowpeas: Correlation analysis based on GC–MS/GC-IMS and amplicon sequencing
1个月前
已完结
Effects of community ecological network construction on physicochemical, microbial, and quality characteristics of inoculated northeast sauerkraut: A new insight in food fermentation processes
2个月前
已完结
Effects of Mixed Fermentation With Lactic Acid Bacteria and Yeast on Nitrite Degradation, Color Protection, Antimicrobial Activity, and Flavor Characteristics of Sauerkraut
2个月前
已完结
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