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10 积分 2024-10-28 加入
Flavor compounds of traditional fermented bean condiments: Classes, synthesis, and factors involved in flavor formation
1个月前
已完结
Metagenomics and metabolomics of Toddy, an Indian fermented date palm beverage
1个月前
已完结
Metagenomic analysis of microflora structure and functional capacity in probiotic Tibetan kefir grains
1个月前
已完结
Characterization of selected Chinese soybean paste based on flavor profiles using HS-SPME-GC/MS, E-nose and E-tongue combined with chemometrics
3个月前
已完结
Efficient De Novo Biosynthesis of Curcumin in Escherichia coli by Optimizing Pathway Modules and Increasing the Malonyl-CoA Supply
4个月前
已完结
Effects of synthetic microbial community fermentation on volatile flavor and quality characteristics of ginger pickle
4个月前
已完结
Joint GWAS and WGCNA Identify Genes Regulating the Isoflavone Content in Soybean Seeds
6个月前
已完结
Structural characteristics of cell wall pectic polysaccharides from wampee and their decreased binding with pectinase by wampee polyphenol
7个月前
已完结
Metagenomics insights into bacterial community, viral diversity and community-scale functions in fermented red pepper
7个月前
已完结
Identification of volatile compounds correlated with consumer acceptability of strawberry preserves: Untargeted GC–MS analysis
8个月前
已完结
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