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10 积分 2025-10-09 加入
Investigating the temporal evolution of physicochemical attributes and flavorome profiles in Sichuan shai vinegar utilizing diverse aging techniques
1小时前
待确认
Environmental microorganisms as heterogeneous sources and shapers of the fermentation microbiome in Zhejiang rosy vinegar
2个月前
已完结
Sorbate Tolerance by Lactic Acid Bacteria Associated with Grapes and Wine
2个月前
已完结
Construction of a controllable alkylpyrazines generation system and its role in flavor reconstruction of vinegar
2个月前
已完结
Dynamic changes and transformation mechanisms of alkylpyrazines and α-dicarbonyl compounds during Monascus vinegar brewing
2个月前
已完结
Synergistic metabolism of Limosilactobacillus fermentum and Acetobacter pasteurianus combined with nutrition supplementation regulating γ-aminobutyric acid biosynthesis in solid-state fermentation of cereal vinegar
3个月前
已完结
Deciphering the core microbiomes and associated genes and metabolites during the Shanxi aged vinegar making process
5个月前
已完结
Texture of Bananas Submitted to Different Freeze Drying Cycle Applying Scanning Electron Microsocopy with Image Analysis Techniques
6个月前
已完结
Functional division of labor within defined yeast consortia drives flavor formation during early solid-state fermentation of sichuan shai vinegar
6个月前
已完结
Application of Pichia kudriavzevii in solid-state fermentation of Zhenjiang aromatic vinegar: Microbial community structure and volatile flavor changes
7个月前
已完结
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