Lv72
5000 积分 2024-04-23 加入
Effect of Fermentation Processing on the Flavor of Baijiu
1个月前
已完结
Competitive resource allocation to metabolic pathways contributes to overflow metabolisms and emergent properties in cross-feeding microbial consortia
1个月前
已完结
Molecular mechanism of enhanced ester synthesis in Monascus–Caproicibacterium co‐culture system based on transcriptomic and flavor metabolomic analysis
1个月前
已完结
Adding genistein or luteolin decreased the yield of citrinin and without reducing pigments in yam solid‐fermentation by Monascus
2个月前
已完结
Antioxidative stress effect of chromium‐chelated pea (Pisum sativum L.) peptides through the Keap1/Nrf2 pathway
3个月前
已完结
Structural modification of starch by pullulanase improves the quality of sweet potato starch noodles
3个月前
已完结
Impact of Adding Sorghum Tannin on Volatile Compounds and Fermentation Products of Whisky
3个月前
已完结
Improving the taste and aromatic characteristics of citrus wine by co‐fermentation involving Saccharomyces cerevisiae and lactic acid bacteria
3个月前
已完结
Comprehensive analysis of the transcriptomics and metabolomics reveal the changes induced by nano‐selenium and melatonin in Zizyphus jujuba Mill. cv. Huizao
3个月前
已完结
Flavor characteristics and formation mechanisms in spirits: A case study in whisky
6个月前
已完结
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