Lv4
608 积分 2024-01-04 加入
Co-design of processing mode and synthetic microbial community for improving the quality of reduced-salt soy sauce
13小时前
已完结
Unraveling the flavor formation mechanism of fermented Ciba pepper driven by Lactiplantibacillus inoculation: A multi-omics approach
1个月前
已完结
Enhanced flavor and biogenic amine safety of salt-reduced Doubanjiang through co-inoculated fermentation with Pediococcus acidilactici and Zygosaccharomyces rouxii
1个月前
已完结
Advances in Salt Reduction in Salt-Dependent Traditional Fermented Foods: From Microecological Responses to Flavor and Safety Control
1个月前
已完结
Insights into the salt-dependent mechanisms of physicochemical changes, microbial succession, and biogenic amine formation during Doubanjiang fermentation
1个月前
已完结
Revealing the key flavor components of Pixian Doubanjiang by molecular sensory science and flavor omics approaches and the interactions among flavor substances by quantum chemistry calculation
1个月前
已完结
Decoding the thermocyclic solar-driven fermentation: Multi-omics insights into microbial and metabolic dynamics of traditional Chishui river basin soy sauce
1个月前
已完结
Machine learning-assisted aroma profile prediction in Jiang-flavor baijiu
2个月前
已完结
From soy to legumes: chemical diversity and sensory complexity of fermented sauces revealed by integrated analytical approaches
2个月前
已关闭
A systematic review on the flavor of soy‐based fermented foods: Core fermentation microbiome, multisensory flavor substances, key enzymes, and metabolic pathways
2个月前
已完结
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