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46 积分 2026-04-03 加入
Effects of electron beam irradiation pretreatment on the physicochemical components, sensory properties, and aroma compounds of mulberry leaf tea fermented with Eurotium cristatum
3天前
已完结
The effect of two-stage temperature fermentation regulation on the microbial community and flavor profiles of shallow-fermented sausages inoculated with Staphylococcus xylosus and Staphylococcus carnosus starter cultures
11天前
已完结
Fermentation of blueberry slurry by lactobacilli strains: Investigation on soluble and insoluble fractions
18天前
已完结
Mechanism of flavor formation in Suansun fermented by Lactiplantibacillus plantarum during a three-stage flavor formation model
23天前
已完结
Characterization of the effect of Levilactobacillus brevis CGMCC 1.5954 combined with Lactiplantibacillus plantarum subsp. plantarum CGMCC 1.5953 on the red bean sprouts GABA-enriched fermented milks
1个月前
已完结
Flavour enhancement of dry fermented sausages by nitrite-degrading Levilactobacillus brevis CHOL1: Combining flavouromics and lipidomics to elucidate the mechanism of aroma formation
1个月前
已完结
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