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56 积分 2024-12-27 加入
Identification of an alcohol tolerant multicopper oxidase for reduction of biogenic amines in fermented foods
5小时前
已完结
The Importance of Amine-degrading Enzymes on the Biogenic Amine Degradation in Fermented Foods: A review
5小时前
已完结
Microorganism-derived biogenic amine degrading enzymes: mechanisms, molecular modifications, and applications in fermented foods
5小时前
已完结
Biogenic amines in fermented foods: A comprehensive review from formation pathways, risk analysis, detection technologies to control measures
5小时前
待确认
Synthetic microbial communities: Novel strategies to enhance the quality of traditional fermented foods
5小时前
已完结
Isolation, characterization, and application of biogenic amines‐degrading strains from fermented food
3天前
已完结
Biosynthesis of polyamines and polyamine-containing molecules
9天前
已完结
Soy sauce fermentation: Microorganisms, aroma formation, and process modification
20天前
已完结
Descriptive terminology for the sensory evaluation of soy sauce
20天前
已完结
Recent progress and advances in soy sauce production technologies: A review
20天前
已完结
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