Lv3
210 积分 2024-01-04 加入
Authenticity Assessment of Fermented Chili: Alteration of Quality and Microbial Profiles Caused by Deterioration of Raw Materials
3天前
已完结
Comprehensive analysis of microbial communities, metabolites, and biogenic amines in bagged fermented chili paste at varying salt levels
3天前
已完结
Microbial community, metabolic, and flavor differences among high-temperature Daqu with varying Douchi aroma intensities: a comprehensive metagenomic and metabolomic analysis
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
3个月前
已完结
Perspective on the use of synthetic biology in rudimentary food fermentations
4个月前
已完结
Production of food flavor and color by synthetic biology
4个月前
已完结
Synthetic biology for the food industry: advances and challenges
4个月前
已完结
Synthetic biology: a new frontier in food production
4个月前
已完结
Fermented food products in the era of globalization: tradition meets biotechnology innovations
4个月前
已完结
Low carbon biomanufacturing for future food
4个月前
已完结
皖公网安备34019202002308
