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218 积分 2023-08-14 加入
Structural and Immunomodulatory Changes in Mycelial and Exopolysaccharides from Monascus purpureus M9 after Mutation of the α-1,3-Glucan Synthase Gene
9小时前
已完结
Differential volatile compounds between rice and tartary buckwheat by solid-state fermentation with Monascus purpureus
18天前
已完结
Comparative analysis of dietary fibre determination by AOAC 991.43 and AOAC 2011.25 for frequently consumed foods in Slovenia
4个月前
已完结
Evaluation of differences in volatile flavor compounds between liquid-state and solid-state fermented Tartary buckwheat by Monascus purpureus
6个月前
已完结
Degradation of citrinin by different types of light and hydrogen peroxide
8个月前
已完结
Enzymatic action mechanism of phenolic mobilization in oats (Avena sativa L.) during solid-state fermentation with Monascus anka
9个月前
已完结
Histone lysine methyltransferases MpDot1 and MpSet9 are involved in the production of lovastatin and MonAzPs by histone crosstalk modification
9个月前
已完结
Characteristic aroma compounds during the fermentation of Chinese steamed bread fermented with different starters
10个月前
已完结
Characteristic aroma compounds during the fermentation of Chinese steamed bread fermented with different starters
10个月前
已完结
Metagenomic and flavoromic profiling reveals the correlation between the microorganisms and volatile flavor compounds in Monascus-fermented cheese
11个月前
已完结
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