Lv11
28 积分 2026-04-08 加入
Comparison of characteristic components in tea-leaves fermented by Aspergillus pallidofulvus PT-3, Aspergillus sesamicola PT-4 and Penicillium manginii PT-5 using LC-MS metabolomics and HPLC analysis
5小时前
待确认
Achog1 is required for the asexual sporulation, stress responses and pigmentation of Aspergillus cristatus
24天前
已完结
Mutually beneficial interactions between bacteria and Arabidopsis promote phosphorus nutrition and growth
1个月前
已完结
The FgSRP1 SR‑protein gene is important for plant infection and pre‑mRNA processing in Fusarium graminearum
1个月前
已完结
Digital Evaluation of Aroma Intensity and Odor Characteristics of Tea with Different Types—Based on OAV-Splitting Method
2个月前
已完结
Processing technology as aroma architect: OAV fingerprints decode differentiation and compatibility of Fuding Dabai tea
2个月前
已完结
Widely targeted metabolomics and SPME‑GC‑MS analysis revealed quality characteristics of Zheng’an Bai tea
2个月前
已完结
Characteristic volatiles of Fu brick tea formed primarily by extracellular enzymes during Aspergillus cristatus fermentation
2个月前
已完结
Metabolite profiling of Aspergillus cristatus under different culture media: non-volatile and volatile metabolites
2个月前
已完结
Volatile organic compounds produced by pure culture of Aspergillus cristatus isolated from Fuzhuan brick tea
2个月前
已完结
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