Lv41
436 积分 2024-11-07 加入
Diversity and dynamics of microbial population during fermentation of gray sufu and their correlation with quality characteristics
2小时前
已完结
An insight into the quality formation of egg-white sufu based on the dynamic changes of protease activity, physicochemical properties and texture
2小时前
已完结
Flavor formation by amino acid catabolism in low-salt sufu paste, a Chinese fermented soybean food
3小时前
已完结
Non-destructive determination of volatile compounds and prediction of amino acid nitrogen during sufu fermentation via electronic nose in combination with machine learning approaches
3小时前
已完结
Lactococcus lactis subsp. lactis LJL7m20 strongly inhibits growth of the Bacillus cereus group from sufu
3小时前
已完结
Insights into the correlation between bacterial community succession and dynamics of biogenic amines during three types of sufu fermentation
3小时前
已完结
Difference in microbial community and taste compounds between Mucor-type and Aspergillus-type Douchi during koji-making
4个月前
已完结
Integrated metagenomics and metatranscriptomics analyses reveal the impacts of different Lactiplantibacillus plantarum strains on microbial communities and metabolic profiles in pickled bamboo shoots
5个月前
已完结
Integrated metagenomics and metatranscriptomics analyses reveal the impacts of different Lactiplantibacillus plantarum strains on microbial communities and metabolic profiles in pickled bamboo shoots
5个月前
已关闭
Characterizing flavor development in low-salt Chinese horse bean-chili paste through integrated metabolomics and metagenomics
5个月前
已完结
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