Lv11
30 积分 2023-11-29 加入
Effect of wheat germination on nutritional properties and the flavor of soy sauce
7小时前
待确认
Flavor compounds of traditional fermented bean condiments: Classes, synthesis, and factors involved in flavor formation
2天前
已完结
Fermentation-promoting effect of three salt-tolerant Staphylococcus and their co-fermentation flavor characteristics with Zygosaccharomyces rouxii in soy sauce brewing
3天前
已完结
High-yield bioconversion of glycerol to L-malic acid in Aspergillus niger via systematic engineering of glycerol catabolism and minimal glucose supplementation
6个月前
已完结
High-yield bioconversion of glycerol to L-malic acid in Aspergillus niger via systematic engineering of glycerol catabolism and minimal glucose supplementation
6个月前
已完结
Lactic acid bacteria mechanism of protein degradation in anaerobic co-fermentation of cabbage waste with wheat bran
6个月前
已完结
Evaluation of the differences between low‐salt solid‐state fermented soy sauce and high‐salt diluted‐state fermented soy sauce in China: from taste‐active compounds and aroma‐active compounds to sensory characteristics
6个月前
已完结
Chemical Profiling of Different Types of Soy Sauce and the Relationship with its Sensory Attributes
6个月前
已完结
Identification and fermentative properties of an indigenous strain ofWickerhamomyces anomalusisolated fromRosa roxburghiiTratt
6个月前
已完结
Pigments production from a newly isolated psychrotrophic strain of Epicoccum nigrum grown on non-sterile exhausted sugar beet pulp through solid state fermentation
6个月前
已完结
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