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158 积分 2024-04-15 加入
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Solid state fermentation of Achras zapota lignocellulose by Phanerochaete chrysosporium
5小时前
已完结
Effect of Solid-State Fermentation on the essential oil yield of Curcuma longa residues
7天前
已完结
Fungal solid-state fermentation of crops and their by-products to obtain protein resources: The next frontier of food industry
9天前
已完结
Enhancing the essential oil yield from rosemary leaves by solid-state fermentation: process optimization and preliminary investigation of the release mechanism
1个月前
已完结
Efficient extraction and detection of cinnamaldehyde and cinnamic acid in cinnamon twig
2个月前
已完结
Co-Fermentation of Defatted Zanthoxylum bungeanum Seeds by Lactobacillus casei and Saccharomyces cerevisiae Achieves Complete Alkylamide Degradation and Nutritional Enhancement
2个月前
已完结
Characterization of the key aroma-active compounds causing the Douchi aroma in high-temperature Daqu via integrated molecular sensory science, metabolomics, and molecular docking
5个月前
已完结
Combination of Artemisia selengensis Turcz leaves polysaccharides and dicaffeoylquinic acids could be a potential inhibitor for hyperuricemia
6个月前
已完结
Characterization of Jinhua ham aroma profiles in specific to aging time by gas chromatography-ion mobility spectrometry (GC-IMS)
6个月前
已完结
Elucidation of the Impact of Steaming on the Key Odorants of Jinhua Dry-Cured Ham Using the Sensomics Approach
6个月前
已完结
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