Lv71
4880 积分 2023-11-13 加入
Metatranscriptome-based investigation of flavor-producing core microbiota in different fermentation stages of dajiang, a traditional fermented soybean paste of Northeast China
18天前
已完结
Revealing the influence of Lacticaseibacillus paracasei C5 on the flavor formation of bread dough by metagenomics and flavouromics
22天前
已完结
Correlation between volatile flavor compounds and bacterial communities in traditional Northeastern soybean paste under different salinities: exploration of new strains for flavor improvement in fermented foods
25天前
已完结
Isolation and structure elucidation of bioactive polyphenols
7个月前
已完结
Fermentation characteristics of Pixian broad bean paste in closed system of gradient steady-state temperature field
10个月前
已完结
In‐vitro evaluation of antimicrobial and anti‐inflammatory efficacy of the gelatin‐β‐cyclodextrin hydrogels as biodegradable carriers for rutin
11个月前
已完结
Unravelling dynamic changes in non-volatile and volatile metabolites of pulses during soaking: An integrated metabolomics approach
1年前
已完结
Mung bean protein isolate: Extraction, structure, physicochemical properties, modifications, and food?applications
1年前
已完结
Calcium and Microorganisms
1年前
已完结
The effect of heat moisture treatment times on physicochemical and digestibility properties of adzuki bean, pea, and white kidney bean flours and starches
1年前
已完结
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