Lv4
448 积分 2025-06-04 加入
Selection of lactic acid bacteria as biopreservation agents and optimization of their mode of application for the control of Listeria monocytogenes in ready-to-eat cooked meat products
20小时前
已完结
Same-day, culture-independent detection of Salmonella in chicken carcass rinsate and feed using immunomagnetic separation, whole-genome amplification, and loop-mediated isothermal amplification
20小时前
已关闭
Machine learning-enhanced flavoromics: Identifying key aroma compounds and predicting sensory quality in sauce-flavor baijiu
6天前
已完结
Unraveling the microbial compositions, metabolic functions, and antibacterial properties of Huangshui, a byproduct of Baijiu fermentation
6天前
已完结
Foodomics analysis of natural aging and gamma irradiation maturation in Chinese distilled Baijiu by UPLC-Orbitrap-MS/MS
6天前
已完结
Domination of pit mud microbes in the formation of diverse flavour compounds during Chinese strong aroma-type Baijiu fermentation
6天前
已完结
Foodomics analysis of natural aging and gamma irradiation maturation in Chinese distilled Baijiu by UPLC-Orbitrap-MS/MS
6天前
已完结
Domination of pit mud microbes in the formation of diverse flavour compounds during Chinese strong aroma-type Baijiu fermentation
6天前
已完结
Characterization of volatile compounds between industrial closed fermentation and traditional open fermentation doubanjiang-meju
9天前
已完结
Enhancing the physicochemical and flavor profile of broad bean paste through co-culture fermentation with pigment-producing Bacillus velezensis and Aspergillus oryzae
9天前
已完结
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