Lv31
362 积分 2021-01-24 加入
Transformation of ferulic acid to 4-vinyl guaiacol as a major metabolite: a microbial approach
1小时前
待确认
Biotransformation of ferulic acid to 4-vinyl guaiacol by Lactobacillus farciminis
1小时前
已完结
Genomic features, aroma profiles, and probiotic potential of the Debaryomyces hansenii species complex strains isolated from Korean soybean fermented food
1小时前
已完结
Characteristic fingerprints and volatile flavor compound variations in Liuyang Douchi during fermentation via HS-GC-IMS and HS-SPME-GC-MS
1小时前
已完结
Nucleosides and Nucleotides as Classes of Bioactive Food Compounds
1天前
已完结
Umami taste in edible seaweeds: The current comprehension and perception
1天前
已完结
Synthesis, taste characteristics and taste mechanism of N-lactoyl leucine from soy sauce using sensory analysis and UPLC-MS/MS
1天前
已完结
Flavor production in fermented chayote inoculated with lactic acid bacteria strains: Genomics and metabolomics based analysis
1天前
已完结
Six categories of amino acid derivatives with potential taste contributions: a review of studies on soy sauce
2天前
已完结
Adaptation of Bacillus subtilis carbon core metabolism to simultaneous nutrient limitation and osmotic challenge: a multi‐omics perspective
20天前
已完结
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