Lv4
570 积分 2021-01-24 加入
Bacillus licheniformis and Wickerhamiella versatilis: Sources of the pleasant smoky and fruity flavors of soybean paste
18天前
已完结
Superior piezoelectric performance of chemically synthesized transition metal dichalcogenide heterostructures for self-powered flexible piezoelectric nanogenerator
18天前
已完结
Microbial community variation and flavor metabolism in low-salt Chinese horse bean-chili-paste: Insights from bioturbation fermentation
18天前
已完结
Unveiling the aromatic differences of low-salt Chinese horse bean-chili-paste using metabolomics and sensomics approaches
18天前
已完结
Characterizing flavor development in low-salt Chinese horse bean-chili paste through integrated metabolomics and metagenomics
18天前
已完结
Biogenic amines: formation, action and toxicity – a review
21天前
已完结
Health concerns associated with biogenic amines in food and interaction with amine oxidase drugs
21天前
已完结
Lentibacillus daqui sp. nov., isolated from high-temperature Daqu, a starter for production of Chinese Jiang-flavour Baijiu
25天前
已完结
Smoky, Vanilla, or Clove-Like?
1个月前
已完结
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