Lv11
10 积分 2025-10-09 加入
Dynamic changes and transformation mechanisms of alkylpyrazines and α-dicarbonyl compounds during Monascus vinegar brewing
1小时前
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
21天前
已完结
Deciphering the core microbiomes and associated genes and metabolites during the Shanxi aged vinegar making process
2个月前
已完结
Texture of Bananas Submitted to Different Freeze Drying Cycle Applying Scanning Electron Microsocopy with Image Analysis Techniques
3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
3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
4个月前
已完结
Maximizing the benefits of biofilms in fermentation processes
5个月前
已完结
Multispecies biofilms in fermentation: Biofilm formation, microbial interactions, and communication
5个月前
已完结
Vinegar, the beneficial food additive: Production, safety, possibilities, and applications from ancient to modern times
5个月前
已完结
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