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460 积分 2025-06-10 加入
Mechanistic insights into microbial succession driving flavor formation in traditional Sichuan sausage: A multi-omics approach
1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
11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
1个月前
已完结
Changes in flavor compounds and microbial communities during Changle Sweet Rice Wine fermentation
1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
2个月前
已完结
Multi-omics insights into the formation mechanism of aging quality in white tea (Bai Mudan) during storage: Integrating sensory evaluation, volatilomics, metabolomics, and metagenomics
2个月前
已完结
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