Lv71
4980 积分 2022-10-10 加入
Differences in PpAAT1 Activity in High- and Low-Aroma Peach Varieties Affect γ-Decalactone Production
2小时前
待确认
Site-directed mutagenesis identified the key active site residues of alcohol acyltransferase PpAAT1 responsible for aroma biosynthesis in peach fruits
6小时前
待确认
Bacillus licheniformis and Wickerhamiella versatilis: Sources of the pleasant smoky and fruity flavors of soybean paste
13小时前
待确认
Prediction, biochemical characterization and application of key proteolytic enzymes from aspergillus oryzae BL18 in soy sauce fermentation
14天前
已完结
Hydrophobic group modification for constructing self-assembling antimicrobial peptide derivatives with superior antimicrobial performance
20天前
已完结
Green synthesis of N-succinyl-L-tyrosine: Decoding its taste-enhancing effects and mechanisms via sensory evaluation and molecular simulation
21天前
已完结
Enzymatic synthesis and sensory evaluation of the novel kokumi compound N-butyryl phenylalanine
23天前
已完结
More Pieces of the Puzzle: Transient State Analysis of Dihydroorotate Dehydrogenase B from Lactoccocus lactis
28天前
已完结
Examining the impact of Tetragenococcus halophilus, Zygosaccharomyces rouxii, and Starmerella etchellsii on the quality of soy sauce: a comprehensive review of microbial population dynamics in fermentation
1个月前
已完结
Aroma characteristics of volatile compounds brought by variations in microbes in winemaking
1个月前
已完结
皖公网安备34019202002308
