Lv41
660 积分 2024-12-26 加入
Incorporation of Exogenous Fatty Acids Enhances the Salt Tolerance of Food Yeast Zygosaccharomyces rouxii
16天前
已完结
Temperature-driven functional microbial interactions in soy sauce fermentation: Effects of Zygosaccharomyces rouxii and Wickerhamiella versatilis on flavor enrichment and biogenic amine reduction
23天前
已完结
Ester synthesis mechanism and activity by Bacillus licheniformis, Candida etchellsii, and Zygosaccharomyces rouxii isolated from Chinese horse bean chili paste
1个月前
已完结
Reviewing the Source, Physiological Characteristics, and Aroma Production Mechanisms of Aroma-Producing Yeasts
1个月前
已完结
The formation mechanisms of key flavor substances in stinky tofu brine based on metabolism of aromatic amino acids
1个月前
已完结
Effects of endogenous capsaicin stress and fermentation time on the microbial succession and flavor compounds of chili paste (a Chinese fermented chili pepper)
1个月前
已完结
Effect of inoculating Pichia spp. starters on flavor formation of fermented chili pepper: Metabolomics and genomics approaches
1个月前
已完结
Biochemical transformations in fermented chili pastes: Impact of cultivar and fermentation type on flavor and bioactive compounds
1个月前
已关闭
Studying the release of soybean taste-active peptides prepared by proteases derived from different fungi through Peptidomics
4个月前
已完结
Dynamics of Lactic Acid Bacteria Dominance in Sour Bamboo Shoot Fermentation: Roles of Interspecies Interactions and Organic Acid Stress
4个月前
已完结
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