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20 积分 2024-05-09 加入
Improving the quality and flavor of radish paocai by inoculating with Lactobacillus plantarum‐1 and Leuconostoc mesenteroides‐7
12小时前
待确认
Organic acids drove the microbiota succession and consequently altered the flavor quality of Laotan Suancai across fermentation rounds: Insights from the microbiome and metabolome
14小时前
已完结
Elucidating microbial succession dynamics and flavor metabolite formation in korean style spicy cabbage fermentation: Integration of flavoromics, amplicon sequencing, and metagenomics
14小时前
已完结
Reduced nitrite and biogenic amine concentrations and improved flavor components of Chinese sauerkraut via co-culture of Lactobacillus plantarum and Zygosaccharomyces rouxii
4个月前
已完结
Effect of salt concentration on microbial communities, physicochemical properties and metabolite profile during spontaneous fermentation of Chinese northeast sauerkraut
4个月前
已完结
Aroma enhancement of blueberry wine by postharvest partial dehydration of blueberries
7个月前
已完结
Improved moisture barrier and mechanical properties of rice protein/sodium alginate films for banana and oil preservation: Effect of the type and addition form of fatty acid
7个月前
已完结
Chemical profiling and probiotic viability assessment in Gueuze-style beer: Fermentation dynamics, metabolite and sensory characterization, and in vitro digestion resistance
7个月前
已完结
A scoping review of cultivated meat techno-economic analyses to inform future research directions for scaled-up manufacturing
7个月前
已完结
Autonomous Feedback-Driven Engineered DNAzyme-Coated Trojan Horse-like Nanocapsules for On-Demand CRISPR/Cas9 Delivery
8个月前
已完结
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