Lv5
1470 积分 2025-06-10 加入
Comparative Volatile Profiles in Soy Sauce According to Inoculated Microorganisms
16天前
已完结
Characterization of the typical fragrant compounds in traditional Chinese-type soy sauce
30天前
已完结
Pickering emulsion stabilized by sugarcane leaf polyphenols-zein covalent nanoparticles for curcumin delivery: In-vitro and inhibition of oxidative hemolytic activity evaluation
1个月前
已完结
Glutaminase-producing Meyerozyma (Pichia) guilliermondii isolated from Thai soy sauce fermentation
1个月前
已完结
Integrated sensory evaluation, flavoromics, untargeted metabolomics, and metagenomics analysis reveal the effects of fermentation time on the flavor quality of koumiss
1个月前
已完结
Characterization of the typical fragrant compounds in traditional Chinese-type soy sauce
1个月前
已完结
Effects of partial replacement of NaCl with KCl on bacterial communities and physicochemical characteristics of typical Chinese bacon
1个月前
已完结
Deciphering Diversity Indices for a Better Understanding of Microbial Communities
1个月前
已完结
Exploring core functional microbiota related with flavor compounds involved in the fermentation of a natural fermented plain sufu (Chinese fermented soybean curd)
1个月前
已完结
Effects of combined ultrasound and calcium ion pretreatments on polyphenols during mung bean germination: Exploring underlying mechanisms
1个月前
已完结
皖公网安备34019202002308
