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122 积分 2025-03-24 加入
Synergistic color formation of soy sauce: A time-sequential framework coupling raw material enzymolysis, microbial pigments and the Maillard reaction
1个月前
已完结
Identification of natural spices based on high-resolution mass spectrometry using omics methods
1个月前
已完结
Effects of mixed-culture fermentation on bioactive compounds, antioxidant capacity, and flavor metabolomics of red sour soup
1个月前
已完结
Comparative profiling of microbial community structure, enzyme potential, metabolic features, and volatile composition in craft and Jiafan Huangjiu processes
1个月前
已完结
Modulating fermentation kinetics and volatile ester biosynthesis in Huangjiu via single and stepwise acidification strategies
1个月前
已完结
Spatiotemporal heterogeneity drives acetic acid fermentation of traditional Chinese aromatic vinegar: Insights into microbiota dynamics and flavor formation
1个月前
已完结
Spatio-temporal-functional assembly of Daqu microbiome: Mechanistic insights and quality improvement
1个月前
已完结
On the Entropic Characterization of Mayonnaise Processing
1个月前
已完结
High breeding potential for growth exists in normal, black, and golden shell lines of tetraploid Fujian oyster revealed through three generations of mass selection
1个月前
已完结
Somatic-germline cross talk coordinates sexual differentiation in an oyster with sexual plasticity
1个月前
已完结
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