Lv1
10 积分 2025-11-07 加入
Reveal the flavor quality changes of soy sauce during shelf life through metabolomics
11小时前
已完结
The Road to Sustainable Soy Sauce Production and Consumption
13天前
已完结
Impacts of Aspergillus oryzae 3.042 on the flavor formation pathway in Cantonese soy sauce koji
23天前
已完结
Investigation on the dynamicchange of key odor compounds, free amino acids and chroma during soy sauce fermentation
1个月前
已完结
A Synthetic Microbial Community Enhances Flavor and Safety in Reduced-Salt Soy Sauce Fermentation: Multi-Omics Insights into Microbial Stabilization and Metabolic Regulation
1个月前
已完结
皖公网安备34019202002308
