Lv4
758 积分 2022-07-20 加入
Identification and formation mechanism of key flavor compounds in craft beer co-fermented with Torulaspora delbrueckii and Saccharomyces cerevisiae
9小时前
待确认
Bioaugmentation with aspergillus flavus and Monascus purpureus modulates microbial community and enhances the quality of Zhejiang rice vinegar
9小时前
已完结
Enhancing fermented vegetable flavor with Lactobacillus plantarum and Rhodotorula mucilaginosa
9小时前
已完结
Enhancing cider vinegar quality through the synergistic Co-fermentation of Lactiplantibacillus plantarum and Acetobacter pasteurianus: A metabolomic and transcriptomic approach
9小时前
已完结
Quorum sensing in fermented food microbiomes: Regulatory circuits, functional roles, practical applications, and future perspectives for intelligent fermentation
19天前
已完结
Insight into the Gastrodia elata microbiome and its relationship with secondary metabolites
20天前
已完结
GC-MS analysis of volatile organic compounds in Gastrodia elata during Growth: Characterization of odor-active compounds associated with horse urine odor
20天前
已完结
Removing the horse urine-like off-odor of Gastrodia elata Blume by solid-state fermentation with Schizophyllum commune
20天前
已完结
Application of GC-O, aroma recombination and omission tests to identify horse urine-like off-odor in Gastrodia elata Blume
20天前
已完结
Untargeted metabolomics analyze the effect of stress sweating pretreatment on the phytochemicals of Poria cocos
20天前
已完结
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