Lv4
640 积分 2026-08-17 加入
Organisms Associated with Acetic Acid Bacteria in Vinegar Production
13小时前
待确认
Revealing the formation mechanisms of key flavors in fermented broad bean paste
13小时前
已完结
Systematic analysis of the aroma profiles produced by Zygosaccharomyces rouxii Y-8 in different environmental conditions and its contribution to doubanjiang (broad bean paste) fermentation with different salinity
13小时前
已完结
The efficacy of cell-free supernatants from Lactobacillus plantarum Cs and Lactobacillus acidophilus ATCC 314 for the preservation of home-processed tomato-paste
13小时前
待确认
Estamaran date vinegar: chemical and microbial dynamics during fermentation
13小时前
已完结
Cereal Based Fermented Foods and Non-alcohol Beverages
13小时前
已完结
Fermentation of Food Wastes for Generation of Nutraceuticals and Supplements
14小时前
已完结
Identification of core microbiota in the fermented grains of a Chinese strong-flavor liquor from Sichuan
14小时前
已完结
Ecological succession and functional characteristics of lactic acid bacteria in traditional fermented foods
15小时前
已完结
皖公网安备34019202002308
