Lv4
620 积分 2024-12-26 加入
Changes in texture qualities and pectin characteristics of fermented minced pepper during natural and inoculated fermentation process
2天前
已完结
Lactic metabolism revisited: metabolism of lactic acid bacteria in food fermentations and food spoilage
8天前
已完结
Flavor mystery of Chinese traditional fermented baijiu: The great contribution of ester compounds
8天前
已完结
Volatile compounds of chile pepper (Capsicum annuum L. var. glabriusculum) at two ripening stages
8天前
已完结
Esters and their biosynthesis in fermented dairy products: a review
8天前
已完结
Enzymatic Activity and Amino Acids Production of Predominant Fungi from Traditional Meju during Soybean Fermentation
1个月前
已完结
Lipid Degradation During Salt‐Fermented Antarctic Krill Paste Processing and Their Relationship With Lipase and Phospholipase Activities
1个月前
已完结
Lactic Acid Fermentation of Carrot Juice: Effects of LAB Strains, Total Soluble Solids, Inoculum Level, and Fermentation Time
1个月前
已完结
Fermentation of high-salt liquid–state soy sauce without any additives by inoculation of lactic acid bacteria and yeast
1个月前
已完结
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