Lv3
394 积分 2025-08-05 加入
Characterization of the Key Aroma Compounds of Soybean Flavor in Fermented Soybeans with Bacillus subtilis BJ3-2 by Gene Knockout, Gas Chromatography–Olfactometry–Mass Spectrometry, and Aroma Addition Experiments
2天前
已完结
Effect of Fermentation Parameters on Natto and Its Thrombolytic Property
2天前
已完结
Reduction of green off-flavor compounds: Comparison of key odorants during fermentation of soy drink with Lycoperdon pyriforme
2天前
已完结
Insights into Physicochemical Characteristics, Flavor Development, and Microbial Succession During the Natural Fermentation of Sichuan-Style Black Soybean Soy Sauce
14天前
已完结
Incremental effects of Eurotium cristatum fermentation of soybean on its nutrients, flavor profile and laxative regulation in experimental constipated rats
17天前
已完结
Untargeted metabolomics reveals phenolic compound dynamics during mung bean fermentation
17天前
已完结
Review for "High GABA-producing Lactococcus lactis ZFM559 and its derived GABA alleviates chronic unpredictable mild stress (CUMS)-induced depression via the “microbiota-brain” axis"
17天前
已完结
Daidzein alleviates chronic restraint stress-induced depression-like behavior by regulating neuroinflammation and synaptic plasticity via microbiota-gut-brain axis
17天前
已完结
Co-fermentation of Rosa roxburghii Tratt pulp by Saccharomyces cerevisiae and Bacillus subtilis alleviates diarrhea-predominant irritable bowel syndrome in mice by reshaping gut microbiota and host metabolism
30天前
已完结
Optimization of Rosa roxburghii Tratt pomace fermentation process and the effects of mono- and mixed culture fermentation on its chemical composition
1个月前
已完结
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