Lv11
20 积分 2024-08-27 加入
Differences in taste and material basis of soybean and defatted soybean fermented soy sauces and influence factors
10小时前
待确认
Revealing salt concentration for microbial balance and metabolite enrichment in secondary fortified fermented soy sauce: A multi-omics perspective
5个月前
已完结
Characteristics of microbial community, taste, aroma of high-salt liquid-state secondary fortified fermented soy sauce
5个月前
已完结
Enhanced soy sauce stability and reduced precipitation by improving critical steps in the fermentation process
7个月前
已完结
Koji Molds for Japanese Soy Sauce Brewing: Characteristics and Key Enzymes
8个月前
已完结
Improving protein utilization and fermentation quality of soy sauce by adding protease
8个月前
已完结
Enhanced soy sauce stability and reduced precipitation by improving critical steps in the fermentation process
1年前
已完结
皖公网安备34019202002308
