Lv1
30 积分 2024-10-06 加入
Improvement of the quality and flavor profiles of persimmon vinegar by bioaugmented inoculation with Lactobacillus acidophilus, Lactiplantibacillus plantarum and Wickerhamomyces anomalus
28天前
已完结
A systematic review on the flavor of soy‐based fermented foods: Core fermentation microbiome, multisensory flavor substances, key enzymes, and metabolic pathways
3个月前
已完结
Unveiling of the key pathway in flavor formation in fermented milk of Lactococcus lactis subsp. lactis via genomics and metabolomics
4个月前
已完结
S.cerevisiae NX2320 primes JA/ET signaling and phenylpropanoid metabolism to enhance postharvest resistance of grape fruit against Botrytis cinerea: An integrated transcriptome-metabolome study
6个月前
已完结
Biocontrol potential and mechanism of volatile organic compounds released by Bacillus velezensis GX0003742 against post-harvest banana anthracnose
6个月前
已完结
Fermentation of coffee fruit with sequential inoculation of Lactiplantibacillus plantarum and Saccharomyces cerevisiae: Effects on volatile composition and sensory characteristics
6个月前
已完结
Favour enhancement of dry fermented sausages by nitrite-degrading Levilactobacillus brevis CHOL1: Combining favouromics and lipidomics to elucidate the mechanism of aroma formation
6个月前
已完结
Comprehensive insights into lipid-flavor transformation mechanism in cream during fermentation: Integration of volatilomics and lipidomics
6个月前
已完结
Effects of fermentation of Eurotium cristatum on the flavor quality of Anji Baicha (Camellia sinensis) based on LC-MS and GC–MS
8个月前
已完结
Complete genome sequence of Bacillus velezensis WB, an isolate from the watermelon rhizosphere: genomic insights into its antifungal effects
8个月前
已完结
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