Lv4
574 积分 2024-10-20 加入
Virgibacillus sp. SK37 and Staphylococcus nepalensis JS11 as potential starters to improve taste of shrimp paste
17天前
已完结
Correlation between dominant bacterial community and non-volatile organic compounds during the fermentation of shrimp sauces
17天前
已完结
Metagenomics reveals flavour metabolic network of cereal vinegar microbiota
17天前
已完结
Biochemical, Nutritional, and Sensory Quality of the Low Salt Fermented Shrimp Paste
17天前
已完结
Developing a High-Umami, Low-Salt Soy Sauce through Accelerated Moromi Fermentation with Corynebacterium and Lactiplantibacillus Strains
17天前
已完结
Pulsed Electric Field-Assisted Fermentation of Low-Salt Fish Sauce from Nile Tilapia Skeleton Hydrolysate: Physicochemical Properties and Metabolite Profile
28天前
已完结
Pulsed Electric Field-Assisted Fermentation of Low-Salt Fish Sauce from Nile Tilapia Skeleton Hydrolysate: Physicochemical Properties and Metabolite Profile
1个月前
已完结
The rapid fermentation of Euphausia superba sauce and revealing of the relationship between key flavor compounds and core microorganisms
1个月前
已完结
Correlation analysis between microbial diversity in mixed-fermented shrimp juice and the synthesis pathways of characteristic flavor compounds
1个月前
已完结
Metabolomic analysis of microbial effects on quality and metabolite conversion in rapidly fermented salt-free shrimp by-product sauce
1个月前
已完结
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