Lv3
250 积分 2024-10-30 加入
Screening and Identification of a Strain with Protease and Phytase Activities and Its Application in Soybean Meal Fermentation
1天前
已完结
Physicochemical, flavor and microbial dynamic changes during low-salt doubanjiang (broad bean paste) fermentation
14天前
已完结
Enhanced flavor and biogenic amine safety of salt-reduced Doubanjiang through co-inoculated fermentation with Pediococcus acidilactici and Zygosaccharomyces rouxii
14天前
已完结
Moromi mash dysbiosis trigged by salt reduction is relevant to quality and aroma changes of soy sauce
14天前
已完结
Synergistic fermentation with functional bacteria for production of salt-reduced soy sauce with enhanced aroma and saltiness
20天前
已完结
The Formation Mechanism and Regulation of Fermented Bean Paste Flavor: Microbial Community Succession, Flavor Compound Synthesis, and Applications of Intelligent Biomanufacturing Technology
23天前
已完结
Flavor enhancement of Grifola frondosa extracts via enzymatic hydrolysis and subsequent Maillard reaction treatment: Volatile compounds and key odorants identification
28天前
已完结
Maillard reaction products of soybean protein hydrolysates and reducing sugar: Structure and flavor insights
1个月前
已完结
Dynamic changes and formation mechanisms of volatile compounds in the Maillard reaction between theanine and fructose in tea
1个月前
已完结
Combined effects of slightly acidic electrolyzed water and medium‐chain fatty acids on shelf life extension and freshness maintenance in refrigerated sea bass ( Lateolabrax maculatus )
2个月前
已完结
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