Lv11
94 积分 2024-10-16 加入
Enhanced arachidonic acid production from Mortierella alpina combining atmospheric and room temperature plasma (ARTP) and diethyl sulfate treatments
1小时前
待确认
Construction of a synthetic microbial community and its application in salt-reduced soy sauce fermentation
4个月前
已完结
The enhancement and mechanism of the perception of saltiness by umami peptide from Ruditapes philippinarum and ham
5个月前
已完结
Application of lactic acid bacteria and yeasts as starter cultures for reduced-salt soy sauce (moromi) fermentation
6个月前
已完结
Suppression of Umami Aftertaste by Polysaccharides in Soy Sauce
7个月前
已完结
Moromi mash dysbiosis trigged by salt reduction is relevant to quality and aroma changes of soy sauce
7个月前
已完结
Effect of the changs of microbial community on flavor components of traditional soybean paste during storage period
7个月前
已完结
Effect of the changs of microbial community on flavor components of traditional soybean paste during storage period
8个月前
已完结
Comparative proteome and volatile metabolome analysis of Aspergillus oryzae 3.042 and Aspergillus sojae 3.495 during koji fermentation
9个月前
已完结
Study on the factors affecting the sauce-flavor compounds of soybean paste in fermentation
9个月前
已完结
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