Lv11
20 积分 2025-06-10 加入
Dynamic correlations between major enzymatic activities, physicochemical properties and targeted volatile compounds in naturally fermented plain sufu during production
1小时前
已完结
Impacts of Aspergillus oryzae 3.042 on the flavor formation pathway in Cantonese soy sauce koji
3小时前
已完结
Exploring the core functional microbiota related with flavor compounds in fermented soy sauce from different sources
3个月前
已完结
Influence of microorganisms on flavor substances and functional components of sojae semen praeparatum during fermentation: A study integrating comparative metabolomics and high-throughput sequencing
3个月前
已完结
Influence of spatial and temporal diversity and succession of microbial communities on physicochemical properties and flavor substances of soy sauce
4个月前
已完结
皖公网安备34019202002308
