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90 积分 2026-01-28 加入
Dynamic changes and correlation analysis of protease activities, texture and flavour compounds during fish fermentation (suanyu) using mixed culture (Enterococcus rivorum and Enterococcus lactis)
2个月前
已完结
Hydrogels based on seafood chitin: From extraction to the development
2个月前
已完结
Flavor production driven by microbial community dynamics and their interactions during two-stage fermentation of Ziziphus jujuba vinegar
2个月前
已完结
Metatranscriptomics unravel the formation mechanism of key flavors during the natural fermentation of suansun, a Chinese traditional fermented bamboo shoot
2个月前
已完结
Exploring diversity and functional traits of lactic acid bacteria in traditional vinegar fermentation: A review
2个月前
已完结
Impacts of Aspergillus oryzae 3.042 on the flavor formation pathway in Cantonese soy sauce koji
2个月前
已完结
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