Lv31
232 积分 2025-12-12 加入
Investigation of flavor formation mechanism of broad bean paste fermented by Bacillus amyloliquefaciens SCPC-RY2021
1个月前
已完结
A multi-dimensional exploration of taste formation in suansun: from amino acids, organic acids, to microbial structure and function
1个月前
已完结
Environmental factor driven microbial interactions regulate flavor metabolisms in polymicrobial fermented alcoholic beverages: A dynamic coupling framework
1个月前
已完结
Microbial interactions and ecology in fermented food ecosystems
1个月前
已完结
Revealing the formation mechanisms of key flavor components during the fermentation of bamboo shoots by combining flavoromics and metagenomics
1个月前
已完结
KEGG: integrating viruses and cellular organisms
2个月前
已完结
Impact of homolactic fermentation using Lactobacillus acidophilus on plant-based protein hydrolysis in quinoa and chickpea flour blended beverages
2个月前
已完结
A zinc-containing mannitol-2-dehydrogenase from Leuconostoc pseudomesenteroides ATCC 12291: purification of the enzyme and cloning of the gene
2个月前
已完结
The initial efficiency of the proteolytic system of Lactococcus lactis strains determines their responses to a cheese environment
2个月前
已完结
Comparison of Various Preparation Methods for Determination of Organic Acids in Fruit Vinegars with a Simple Ion-Exclusion Liquid Chromatography
2个月前
已完结
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