Lv3
210 积分 2024-01-16 加入
Insights into the fermentation potential of pollen: Manufacturing, composition, health benefits, and applications in food production
1个月前
已完结
Exploring the diversity of β-glucosidase: Classification, catalytic mechanism, molecular characteristics, kinetic models, and applications
3个月前
已完结
Metagenomics-based insights into the microbial community profiling and flavor development potentiality of baijiu Daqu and huangjiu wheat Qu
3个月前
已完结
Fortified Jiuqu of the Chinese Baijiu: A review on its functional microorganisms, strengthening effects, current challenges, and perspectives
3个月前
已完结
Improving protein utilization and fermentation quality of soy sauce by adding protease
3个月前
已完结
Fermentation biotechnology applied to wheat bran for the degradation of cell wall fiber and its potential health benefits: A review
3个月前
已完结
Microbial production and applications of β-glucosidase-A review
3个月前
已完结
A systematic review on the flavor of soy‐based fermented foods: Core fermentation microbiome, multisensory flavor substances, key enzymes, and metabolic pathways
3个月前
已完结
Starter molds and multi-enzyme catalysis in koji fermentation of soy sauce brewing: A review
3个月前
已完结
Synthesis of an autochthonous microbial community by analyzing the core microorganisms responsible for the critical flavor of bran vinegar
3个月前
已完结
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