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5010 积分 2022-10-10 加入
Microbiota Interactions as Critical Determinants of Flavor Development in Fermented Foods
1小时前
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How to use the MEROPS database and website to help understand peptidase specificity
10天前
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Elucidating Daptomycin’s Antibacterial Efficacy: Insights into the Tripartite Complex with Lipid II and Phospholipids in Bacterial Septum Membrane
18天前
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Elucidating Daptomycin’s Antibacterial Efficacy: Insights into the Tripartite Complex with Lipid II and Phospholipids in Bacterial Septum Membrane
20天前
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Effect of Pichia on shaping the fermentation microbial community of sauce-flavor Baijiu
30天前
已完结
Qu-omics elucidates the formation and spatio-temporal differentiation mechanism underlying the microecology of high temperature Daqu
30天前
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Metagenomic insights into quorum sensing-associated microbial profiling and its correlations with flavor compounds of Maotai-flavor liquor: A case study of stacking fermented grains
1个月前
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ProsperousPlus: a one-stop and comprehensive platform for accurate protease-specific substrate cleavage prediction and machine-learning model construction
1个月前
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Enhancing Kokumi Sensation and Reducing Bitterness in Acid-Hydrolyzed Vegetable Proteins through Lactate and Thermal Processing
1个月前
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Discovery and Identification of Tastants and Taste-Modulating N-Acyl Amino Acid Derivatives in Traditional Korean Fermented Dish Kimchi Using a Sensomics Approach
1个月前
已完结
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