Lv5
912 积分 2025-01-15 加入
L-Lactate Oxidase Systems of Microorganisms
6小时前
已完结
The changes of physicochemical properties, antioxidants, organic, and key volatile compounds associated with the flavor of peach ( Prunus cerasus L. Batsch) vinegar during the fermentation process
7天前
已完结
A metagenomics approach to the intestinal microbiome structure and function in high fat diet-induced obesity mice fed with oolong tea polyphenols
12天前
已完结
PICRUSt2 for prediction of metagenome functions
12天前
已完结
Comparison of microbial community and metabolites in spontaneous fermentation of two types Daqu starter for traditional Chinese vinegar production
19天前
已完结
Food Choice Questionnaire and PLS‐Path modeling as tools to understand interest in low sugar products
22天前
已完结
Dynamic analysis of physicochemical characteristics and microbial communities of Aspergillus-type douchi during fermentation
25天前
已完结
Deciphering the core microbiota in open environment solid‐state fermentation of Beijing rice vinegar and its correlation with environmental factors
25天前
已完结
Abundant fungi adapt to broader environmental gradients than rare fungi in agricultural fields
1个月前
已完结
Unraveling the mystery of microecology behind the fermented Chinese sauerkraut (jiangshui): flavor profile, community structure, and functional taxa
1个月前
已完结
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