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20 积分 2024-10-06 加入
Exploring the typical flavours formation by combined with metatranscriptomics and metabolomics during Chinese Sichuan paocai fermentation
2个月前
已完结
Unraveling the impact of coffee fermentation: Interactions among processing variables and their effects on sensory quality
2个月前
已完结
Coffee fermentation process: A review
2个月前
已完结
Viable but nonculturable (VBNC) state, an underestimated and controversial microbial survival strategy
2个月前
已完结
From fungi to lactic acid bacteria: Dominant microorganisms govern stage-specific esters biosynthesis in pit microecology of strong-flavor baijiu
3个月前
已完结
Investigating the main contributors to esterification activity and identifying the aqueous-phase ester synthases in Daqu
3个月前
已完结
Verification of the esters-producing properties of Thermoascus aurantiacus QH-1 derived from low-temperature Daqu by multiomics
3个月前
已完结
Profiling the global map of ester-producing metabolism and the response patterns of key genes to environmental factors during medium-high temperature Daqu production
3个月前
已完结
Improvement of the quality and flavor profiles of persimmon vinegar by bioaugmented inoculation with Lactobacillus acidophilus, Lactiplantibacillus plantarum and Wickerhamomyces anomalus
4个月前
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
7个月前
已完结
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