Lv4
415 积分 2021-03-22 加入
Strain-level variation in diacetyl production by Lactiplantibacillus plantarum reveals genetic drivers of flavor in fermented dairy
4个月前
已关闭
Effects of different lactic acid bacteria on the characteristic flavor profiles of Chinese rice wine
4个月前
已完结
Role of lactic acid bacteria in flavor development in traditional Chinese fermented foods: A review
4个月前
已完结
Stretchable Sensor-Integrated Microfluidic Chip for Monitoring Fatty Acid-Enhanced Serotonin Release from the Intestinal Epithelium
6个月前
已完结
Effects of Inoculating Autochthonous Starter Cultures on Changes of N-Nitrosamines and Their Precursors in Chinese Traditional Fermented Fish during In Vitro Human Digestion
1年前
已完结
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