Lv2
130 积分 2025-10-08 加入
Unlocking Flavor Complexity Through Multi-Omics Integration: From Molecular Basis to Sensory Perception
2个月前
已完结
Characterization of Aroma Compounds of Chinese "Wuliangye" and "Jiannanchun" Liquors by Aroma Extract Dilution Analysis
2个月前
已完结
Physiological properties evaluation and exopolysaccharide biosynthesis of Limosilactobacillus fermentum JL-2 from Chinese traditional fermented dairy product based on genomic insight
3个月前
已完结
Limosilactobacillus fermentum MG7011: An Amylase and Phytase Producing Starter for the Preparation of Rice-Based Probiotic Beverages
3个月前
已完结
Alternatives to nitrite in processed meat: Up to date
4个月前
已完结
N-nitrosoamine inhibition and quality preservation of Harbin dry sausages by inoculated with Lactobacillus pentosus, Lactobacillus curvatus and Lactobacillus sake
4个月前
已完结
Changes in free amino acids and biogenic amines of Egyptian salted-fermented fish (Feseekh) during ripening and storage
4个月前
已完结
Tuning and modeling cheese flavor
5个月前
已完结
Mechanism Explanation on Improved Cognitive Ability of D-Gal Inducing Aged Mice Model by Lactiplantibacillus plantarum MWFLp-182 via the Microbiota-Gut-Brain Axis
7个月前
已完结
Fabric Fiber as a Biofilm Carrier for Halomonas sp. H09 Mixed with Lactobacillus rhamnosus GG
7个月前
已完结
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