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Changes in functional activities and volatile flavor compounds of fermented mung beans, cowpeas, and quinoa started with Bacillus amyloliquefaciens SY07
1小时前
待确认
Ultra-low concentrations of a botanical insecticide blend alter microbiota composition and gene expression in the ladybeetle Propylea japonica
3个月前
已完结
Nonvolatile organic acids drive microbiota succession, causing flavor compound dynamics in naturally fermented millet sour congee
3个月前
已完结
Volatiles and bacterial composition of pickled bamboo shoots within 10 pre-packaged Chinese Luosifen disclosed by GC–MS, GC-IMS, and high-throughput sequencing
3个月前
已完结
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