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778 积分 2024-11-10 加入
Dynamics of microbial communities and metabolites during the fermentation of Ningxia goji berry wine: An integrated metagenomics and metabolomics approach
2个月前
已完结
Ecological succession and functional characteristics of lactic acid bacteria in traditional fermented foods
5个月前
已完结
The correlation between flavor formation and microbial community dynamics during the fermentation of zha cai
6个月前
已完结
Selection of Taste Markers Related to Lactic Acid Bacteria Microflora Metabolism for Chinese Traditional Paocai: A Gas Chromatography–Mass Spectrometry-Based Metabolomics Approach
6个月前
已完结
Flavone Biotransformation by Aspergillus niger and the Characterization of Two Newly Formed Metabolites
6个月前
已关闭
The variations analysis of volatile flavors and microbial communities during fermentation of Chinese Taizhou pickle, and the isolation and identification of fermentative microorganisms
6个月前
已完结
The effect of stem contact fermentation on the quality of Cabernet Sauvignon and Merlot wines from Yantai, China
6个月前
已完结
Correlations between microbiota with physicochemical properties and volatile flavor components in black glutinous rice wine fermentation
7个月前
已完结
Metagenomics-based insights into the microbial community profiling and flavor development potentiality of baijiu Daqu and huangjiu wheat Qu
7个月前
已完结
Dynamic analysis of microbial communities and flavor properties in Merlot wines produced from inoculation and spontaneous fermentation
7个月前
已完结
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