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0 积分 2025-11-07 加入
Revealing metabolite profiles in soy sauce and exploring their correlation with umami taste using UPLC-Orbitrap-MS/MS and GC-Tof-MS derivatization
1小时前
求助中
Developing flavor-enhanced soy sauce via replenishment fermentation: A comparison of raw sauce and moromi returning techniques
1天前
已完结
Synergistic effects of co-culturing two aspergillus oryzae strains with distinct enzyme profiles on soy sauce flavor enhancement
2天前
已完结
Construction of a synthetic microbial community and its application in salt-reduced soy sauce fermentation
5天前
已完结
Comparative assembly mechanisms of microbial communities shape flavor metabolism in high-and low-salt soy sauce fermentation
5天前
已完结
Genomics-guided exploration of Nesterenkonia sp. CL21 proteases to produce bioactive peptides with antioxidant and α-amylase inhibitory activities from soy sauce cake hydrolysis
20天前
已完结
Exogenous functional protein reprograms mitochondria centered metabolism and protein homeostasis in Zygosaccharomyces rouxii under salt stress
28天前
已完结
Preparation and Kokumi Properties of N-Acetyl-Val/Leu/Ile/Met/Phe in the Presence of Acetic Acid and Amino Acid: A Commercially Available Transglutaminase and Protease A 2SD
1个月前
已完结
Integrated Chemical Profiling Enables Accurate Prediction of Sensory Characteristics in Soy Sauce
1个月前
已完结
Virtual Enzymolysis and Calcium-Sensing Receptor-Targeted Design of Ca2+-Dependent Hyper-Anionic Kokumi Peptides
1个月前
已完结
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