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Metagenomic Insights into Microbial Assembly and Key Metabolic Genes Driving Flavor Formation in Spontaneously Fermented Zhejiang Rosy Vinegar
1天前
待确认
Functional Characterization of CsGT3 in the Biosynthesis of (Z)-3-Hexenyl Disaccharides, Anti-Herbivore Metabolites in Tea Plants (Camellia sinensis)
1个月前
已完结
Stage‐Dependent Metabolic Reprogramming Drives a Self‐Organizing Microbial Network During Shanxi Aged Vinegar
1个月前
已关闭
Quality characterization of natural vinegars from coconut derivatives: a comparative study with cider apple vinegar
1个月前
已完结
Improving the alcohol respiratory chain and energy metabolism by enhancing PQQ synthesis in Acetobacter pasteurianus
1个月前
已完结
Draft genome sequence of Acetobacter persici DS1, a strain for high-acidity vinegar fermentation
1个月前
已完结
Multi-omics analyses of the mechanism for formation of key aroma-active compounds in blood orange wine fermented by Pichia kudriavzevii
1个月前
已完结
Amino Acids and Peptides Activate at Least Five Members of the Human Bitter Taste Receptor Family
1个月前
已完结
Harnessing Osmotolerant Yeasts for Advanced Food Fermentation and Bioprocessing: From Molecular Mechanisms to Industrial Implementation
1个月前
已完结
Characteristics and Correlation of the Microbial Communities and Flavor Compounds during the First Three Rounds of Fermentation in Chinese Sauce-Flavor Baijiu
1个月前
已完结
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