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0 积分 2025-06-06 加入
Characterization of a cryptic plasmid from Lactobacillus fermentum KC5b and its use for constructing a stable Lactobacillus cloning vector
5个月前
已完结
Characterization of color, metabolites and microbial community dynamics of doubanjiang during constant temperature fermentation
8个月前
已完结
Revealing the formation mechanisms of key flavors in fermented broad bean paste
8个月前
已完结
Relationship between microorganisms and the flavour of douchi obtained from different regions: Analysis using high-throughput sequencing and GC–MS
8个月前
已关闭
Regulatory mechanisms of the microbial starter fortification on the community and flavor characteristics in Doubanjiang
8个月前
已完结
Influence of environmental factors on microbial community and flavor profile of dajiang of Liaoning
8个月前
已完结
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