Lv1
50 积分 2023-11-29 加入
Effects of mixed cultures of Saccharomyces cerevisiae and Lactobacillus plantarum in alcoholic fermentation on the physicochemical and sensory properties of citrus vinegar
27天前
已完结
Formation pathways and precursors of furfural during Zhenjiang aromatic vinegar production
1个月前
已完结
Laboratory-scale fermentation and multidimensional screening of lactic acid bacteria from Daqu
1个月前
已完结
Effect of wheat germination on nutritional properties and the flavor of soy sauce
1个月前
已完结
Flavor compounds of traditional fermented bean condiments: Classes, synthesis, and factors involved in flavor formation
1个月前
已完结
Fermentation-promoting effect of three salt-tolerant Staphylococcus and their co-fermentation flavor characteristics with Zygosaccharomyces rouxii in soy sauce brewing
1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
7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
7个月前
已完结
Lactic acid bacteria mechanism of protein degradation in anaerobic co-fermentation of cabbage waste with wheat bran
7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
7个月前
已完结
皖公网安备34019202002308
