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630 积分 2024-08-15 加入
Co-culture yeast driving fermentation of Litchi (Litchi chinensis Sonn.) seed vinegar: flavor synergistic regulation and flavonoid enrichment mechanism
23天前
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Litchi (Litchi chinensis Sonn.) seed starch as a sustainable feedstock for vinegar fermentation: enhancement of quality and bioactive properties
23天前
已完结
Effect of electrohydrodynamic drying on the drying characteristics and nutritional quality of lettuce
25天前
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Tailoring yeast and bacterial consortia to modulate wine fermentation profiles
1个月前
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Integrated transcriptomic and metabolomic analyses reveal the antibacterial mechanism of whey fermentation powder against Bacillus cereus L18 and its efficacy in Liangpi preservation
1个月前
已关闭
Influences of lactic acid bacteria strains on the flavor profiles, metabolites and quality characteristics of red yeast rice produced by solid-state fermentation
1个月前
已完结
Research techniques for understanding food sterilization mechanism
1个月前
已完结
Multi-omics reveal the mechanism of Plantaricin BM-1 in controlling yoghurt post-acidification by affecting the membrane and metabolism of Lactobacillus delbrueckii subsp. bulgaricus
1个月前
已完结
Effect of slightly acidic electrolysed water against Shewanella baltica in phosphate-buffered saline and on golden pomfret sticks
1个月前
已完结
The Quantitative Measurement of Peptidoglycan Components Obtained from Acidic Hydrolysis in Gram-Positive and Gram-Negative Bacteria via Hydrophilic Interaction Liquid Chromatography Coupled with Mass Spectrometry
1个月前
已完结
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