Lv11
40 积分 2023-05-30 加入
Revealing the flavor changes of spiced beef under different thermal treatment temperatures: A complementary approach with GC-IMS and GC-O-MS
2小时前
已完结
Interactive mechanism-guided microbial interaction dynamics in food fermentations: lactic acid bacteria and yeasts as a case example
29天前
已完结
Development of a Flavor-Oriented Synthetic Microbial Community for pour-over rice wine: A Comprehensive Microbial Community Analysis
1个月前
已完结
Symbiotic fermentation study of Acetobacter orientalis and lactic acid bacteria for lactobionic acid enriched yoghurt production
1个月前
已完结
Production of probiotic bacterial cellulose with improved yield, mechanical properties, and antibacterial activity from cost-effective coculture and mixed-culture fermentation in coconut water by Komagataeibacter xylinus MSKU 12
1个月前
已完结
Regulation of the quality, flavour, and microbial community of industrially fermented split red sour soup by Lentilactobacillus buchneri and Pediococcus ethanolidurans
1个月前
已完结
Investigation of the microbiota associated with traditionally produced fruit vinegars with focus on acetic acid bacteria and lactic acid bacteria
1个月前
已完结
Fortified Jiuqu of the Chinese Baijiu: A review on its functional microorganisms, strengthening effects, current challenges, and perspectives
1个月前
已完结
Microbial ecology of cereal vinegar fermentation: insights for driving the ecosystem function
1个月前
已完结
Diversity and dynamics of microbial communities during spontaneous fermentation of different cultivars of apples from China and their relationship with the volatile components in the cider
1个月前
已关闭
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