Lv2
170 积分 2024-06-05 加入
Adding Flavor to Beverages with Non-Conventional Yeasts
3个月前
已完结
Effect of mixed fermentation of Lactiplantibacillus plantarum and Lactiplantibacillus pentosus on phytochemical and flavor characteristics of Wallace melon juice
4个月前
已完结
Deciphering the flavor constituents, microbiota and physicochemical properties of Yancaigao, a traditional sour rice paste from Southwest China
4个月前
已完结
Multi-omics analysis of the metabolism of phenolic compounds in tea leaves by Aspergillus luchuensis during fermentation of pu-erh tea
4个月前
已完结
An integrative multi-omics approach reveals metabolic mechanism of flavonoids during anaerobic fermentation of de'ang pickled tea
4个月前
已完结
Response mechanisms of lactic acid bacteria under environmental stress and their application in the food industry
6个月前
已关闭
Microbiota drive insoluble polysaccharides utilization via microbiome-metabolome interplay during Pu-erh tea fermentation
6个月前
已完结
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