Lv72
5000 积分 2022-10-10 加入
Bitter-Tasting Amino Acids l-Arginine and l-Isoleucine Differentially Regulate Proton Secretion via T2R1 Signaling in Human Parietal Cells in Culture
6小时前
待确认
Amino Acid Bitterness: Characterization and Suppression
1天前
待确认
Proteolytic systems of lactic acid bacteria
11天前
已关闭
Construction of synthetic microbial community for pyrazines metabolism in sauce-flavor Baijiu
15天前
已完结
Temperature adaptability drives functional diversity and horizontal gene transfer within microbial communities in Daqu solid-state fermentation
15天前
已完结
Microbial diversity, functional properties, and flavor characteristics of high-temperature Daqu with different colors
17天前
已完结
Contribution of moisture to functional microbial succession and functional expression in medium-high temperature Daqu
17天前
已完结
Evaluation of the differences between low‐salt solid‐state fermented soy sauce and high‐salt diluted‐state fermented soy sauce in China: from taste‐active compounds and aroma‐active compounds to sensory characteristics
24天前
已完结
Metabolic behavior of Aspergillus oryzae in salt-reduced soy sauce and its regulation for the brewing process
1个月前
已完结
Effects of Ethanol on Flavor Perception in Alcoholic Beverages
1个月前
已完结
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