Lv3
328 积分 2024-12-27 加入
Fipronil biodegradation and metabolization by Bacillus megaterium strain E1
1小时前
已完结
Halomonas shantousis sp. nov., a novel biogenic amines degrading bacterium isolated from Chinese fermented fish sauce
3小时前
已完结
Impacts of salt-tolerant Staphylococcus nepalensis 5-5 on bacterial composition and biogenic amines accumulation in fish sauce fermentation
3小时前
已完结
Mutant phenotypes for thousands of bacterial genes of unknown function
14天前
已完结
Utilizing an endogenous pathway for 1-butanol production in Saccharomyces cerevisiae
14天前
已完结
Characterization of key aroma compounds in traditional Chinese soy sauce through the molecular sensory science technique
14天前
已完结
Characterization of key aroma compounds in traditional Chinese soy sauce through the molecular sensory science technique
14天前
已完结
Key compounds contributing to the fruity aroma characterization in Japanese raw soy sauce
14天前
已完结
Different starter cultures regulate the histamine, physicochemical properties, microbial community and volatile compounds during sour bamboo shoot fermentation
15天前
已完结
Uncovering bacterial–fungal relationships in Meju fermentation through relative and absolute abundance-based metagenomic analysis
17天前
已完结
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