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570 积分 2025-06-10 加入
Comprehensive insights into the mechanism of flavor formation in Cheonggukjang: Integration of metagenomics, volatomics, and metabolomics
6天前
已关闭
Mechanistic insights into microbial succession driving flavor formation in traditional Sichuan sausage: A multi-omics approach
15天前
已完结
A synthetic microbial community enhances flavor and safety in reduced-salt soy sauce fermentation: Multi-omics insights into microbial stabilization and metabolic regulation
24天前
已完结
Microbial terroir of Helan Mountain east foothill: The role of indigenous yeasts in shaping regional wine flavor during spontaneous fermentation
2个月前
已完结
Changes in flavor compounds and microbial communities during Changle Sweet Rice Wine fermentation
2个月前
已完结
A synthetic microbial community enhances flavor and safety in reduced-salt soy sauce fermentation: Multi-omics insights into microbial stabilization and metabolic regulation
2个月前
已完结
Salt‐Tolerant Yeasts in Soy Sauce Fermentation: Community Dynamics, Flavor Contribution, and Microbial Interactions
2个月前
已完结
Microbial communities and flavor formation in the fermentation of Chinese strong-flavor Baijiu produced from old and new Zaopei
2个月前
已完结
Deciphering the core microbiomes and associated genes and metabolites during the Shanxi aged vinegar making process
2个月前
已完结
Microbial, Physicochemical, and Flavor Interactions in High-Temperature Sauce-Flavor Daqu
3个月前
已完结
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