Lv3
342 积分 2021-01-24 加入
Salt-driven bacteria community and flavor enhancement in Liuyang Douchi: Bacillus regulated flavor volatile biosynthesis
23小时前
求助中
Metagenomic analysis of the relationship between microorganisms and flavor development during soy sauce fermentation
4天前
已完结
Investigation of flavor formation mechanism of broad bean paste fermented by Bacillus amyloliquefaciens SCPC-RY2021
1个月前
已关闭
Integrated non-targeted metabolomics, enzyme activities and morphological analysis to elucidate the mechanisms underlying the enhancement of activity and flavor of Monascus purpureus fermented Undaria pinnatifida
2个月前
已完结
Effect of fermentation region on the volatile compounds and sensory characteristics of soy sauce mash
2个月前
已完结
Characterization of Key Odorants in Soy Sauce and Their Concentration Changes during Storage
2个月前
已完结
Community structure of yeast in fermented soy sauce and screening of functional yeast with potential to enhance the soy sauce flavor
2个月前
已完结
Comparative Volatile Profiles in Soy Sauce According to Inoculated Microorganisms
2个月前
已完结
Transformation of ferulic acid to 4-vinyl guaiacol as a major metabolite: a microbial approach
2个月前
已完结
Biotransformation of ferulic acid to 4-vinyl guaiacol by Lactobacillus farciminis
2个月前
已完结
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