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Metabolic behavior of Aspergillus oryzae in salt-reduced soy sauce and its regulation for the brewing process
7个月前
已完结
Mechanistic Insights into Soy Sauce Flavor Enhancement via Co-culture of Limosilactobacillus fermentum and Zygosaccharomyces rouxii
7个月前
已完结
Species-dependent effects of Hanseniaspora wine yeasts on amino acids and flavor metabolites during mixed fermentation with Saccharomyces cerevisiae
7个月前
已完结
Species-dependent effects of Hanseniaspora wine yeasts on amino acids and flavor metabolites during mixed fermentation with Saccharomyces cerevisiae
7个月前
已关闭
Effects of amino acid addition on aroma quality of pear wine and gene expression of Saccharomyces cerevisiae
7个月前
已完结
Formation of fluorescent substances and correlation with process flavor changes of dehydrated Maillard reaction intermediates of peanut protein hydrolysates
8个月前
已完结
Effect of Basic Amino Acid Pretreatment on the Quality of Canned Antarctic Krill
8个月前
已完结
Identification and characterisation of taste-enhancing peptides from oysters (Crassostrea gigas) via the Maillard reaction
8个月前
已完结
Comparative study on the novel umami‐active peptides of the whole soybeans and the defatted soybeans fermented soy sauce
8个月前
已完结
Bitter‐tasting hydrophobic peptides prepared from soy sauce using aqueous ethanol solutions influence taste sensation
8个月前
已完结
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