Lv3
258 积分 2023-10-08 加入
Isolation, identification and application of Aspergillus oryzae BL18 with high protease activity as starter culture in doubanjiang (broad bean paste) fermentation
1个月前
已完结
Exploring major variable factors influencing flavor and microbial characteristics of Pixian Doubanjiang
1个月前
已完结
Construction of a synthetic microbial community and its application in salt-reduced soy sauce fermentation
7个月前
已完结
Microbial interactions and ecology in fermented food ecosystems
9个月前
已完结
Physicochemical, flavor and microbial dynamic changes during low-salt doubanjiang (broad bean paste) fermentation
10个月前
已完结
Strategies to enhance production of metabolites in microbial co-culture systems
10个月前
已完结
Characterizing flavor development in low-salt Chinese horse bean-chili paste through integrated metabolomics and metagenomics
10个月前
已关闭
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