Lv2
102 积分 2024-10-29 加入
Impact of in situ formed exopolysaccharides on dough performance and quality of Chinese steamed bread
3个月前
已完结
Compilation of odour threshold values in air and water
5个月前
已完结
Colorimetric Method for Determination of Sugars and Related Substances
5个月前
已完结
Multidimensional synergy between yeast and lactic acid bacteria: mechanisms, quality formation, and precision fermentation strategies
5个月前
已完结
Decoding the dynamic evolution of volatile organic compounds of dark tea during solid-state fermentation with Debaryomyces hansenii using HS-SPME-GC/MS, E-nose and transcriptomic analysis
5个月前
已完结
Characterizing and decoding the effects of co-culture fermentation on dark tea infusion flavor development: elucidating microbial succession and metabolic dynamics mediated by Eurotium cristatum and water kefir
5个月前
已完结
Metabolites of epigallocatechin gallate and changes in antioxidant activity through biotransformation with Eurotium cristatum during liquid-state fermentation
5个月前
已完结
Metabolite profiling, antioxidant and α-glucosidase inhibitory activities of buckwheat processed by solid-state fermentation with Eurotium cristatum YL-1
5个月前
已完结
Comprehensive metabolomics and chemometrics unravel potential anti-diabetic metabolites of pumpkin (Cucurbita pepo L.) fruits through UPLC-QqQ-MS and GC–MS analyses
5个月前
已完结
Beta-glucosidase activity of wine yeasts and its impacts on wine volatiles and phenolics: A mini-review
5个月前
已完结
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