Lv2
132 积分 2024-10-11 加入
Technological characteristics of sodium reduced wheat bread: Effects of fermentation type and partial replacement of salt with potassium chloride
16小时前
待确认
Effect of KCl replacement of NaCl on fermentation kinetics, organic acids and sensory quality of sauerkraut from Northeast China
16小时前
已完结
Characterization of key odor-active compounds in commercial high-salt liquid-state soy sauce by switchable GC/GC × GC–olfactometry–MS and sensory evaluation
1个月前
已完结
Effects of different cooking times on the sensory evaluation and flavor characteristics of soy sauce
1个月前
已完结
Combination of mutagenesis and adaptive evolution to engineer salt‐tolerant and aroma‐producing yeast for soy sauce fermentation
1个月前
已完结
Impact of Cooking Processes on Volatile Flavor Compounds and Free Amino Acids in Fish Sauce
1个月前
已完结
Effects of amino acid composition of yeast extract on the microbiota and aroma quality of fermented soy sauce
1个月前
已完结
Exploring the core microorganisms and mechanisms responsible for biogenic amines production during soy sauce fermentation
1个月前
已完结
Systematic analysis of key fermentation parameters influencing biogenic amines production in spontaneous fermentation of soy sauce
1个月前
已完结
Improving protein utilization and fermentation quality of soy sauce by adding protease
1个月前
已完结
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