Lv11
72 积分 2026-03-18 加入
Lacto- N -biose ImprovesAcute Colitis in Mice by Modulating Gut Microbiota and Metabolites
11天前
已完结
Indigenous Chinese fermented dairy products: Microbial diversity, flavour, and health benefits
1个月前
已完结
Dynamics of microbial communities associated with flavor formation during sour juice fermentation and the milk fan drying process
1个月前
已完结
Flavor optimization in dairy fermentation: From strain screening and metabolic diversity to aroma regulation
1个月前
已完结
Screening of Lactobacillus plantarum LPH10 and Its Anti-inflammatory Properties: Acid and Bile Salt Tolerance, Bacteriostatic Activity and Regulation of NF-κB/IRF Pathways
2个月前
已完结
Integrated multi-omics and machine learning reveal aroma profiles and brand fingerprints in various fermented mandarin fish
3个月前
已完结
Interpretable Machine Learning Integrates Flavor Classification with Source Attribution for Low-Salt Soy Sauce Optimization
4个月前
已完结
The flavor analysis of three table grapes (Shine Muscat, Kyoho, and Muscat of Alexandria) and their flavor prediction based on machine learning
4个月前
已完结
揭开浙江玫瑰醋风味的秘密：对不同产区挥发性成分和功能特性的全面分析
5个月前
已关闭
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