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60 积分 2024-01-07 加入
Salt Reduction in Food Products: A Systematic Review of Clean-Label Ingredients and Non-Thermal Technologies
3小时前
待确认
Metatranscriptomics reveals the gene functions and metabolic properties of the major microbial community during Chinese Sichuan Paocai fermentation
29天前
已完结
Fenaroli's handbook of flavor ingredients
3个月前
已完结
Identification of pellicle formation related microorganisms in traditional Sichuan paocai through metagenomic sequence and the effects of Baijiu/Salt on pellicle and volatile components
3个月前
已完结
Effects of inoculation with a binary mixture of Lactobacillus plantarum and Leuconostoc citreum on cell wall components of Chinese Dongbei suancai
1年前
已完结
Combinatorial metabolic engineering of Bacillus subtilis enables the efficient biosynthesis of isoquercitrin from quercetin
1年前
已完结
Microbial production of L-methionine and its precursors using systems metabolic engineering
1年前
已完结
Daqu and environmental microbiota regulate fatty acid biosynthesis via driving the core microbiota in soy sauce aroma type liquor fermentation
1年前
已完结
Cell wall breaking of Haematococcus pluvialis biomass facilitated by Baijiu jiuqu fermentation with simultaneously production of beverages
1年前
已完结
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