Lv31
230 积分 2023-11-12 加入
Construction of a synthetic microbial community and its application in salt-reduced soy sauce fermentation
3小时前
已完结
Accelerated glucose metabolism in hyphae-dispersed Aspergillus oryzae is suitable for biological production
6天前
已完结
Exploring the flavor formation mechanism under osmotic conditions during soy sauce fermentation in Aspergillus oryzae by proteomic analysis
6天前
已完结
Prediction, biochemical characterization and application of key proteolytic enzymes from aspergillus oryzae BL18 in soy sauce fermentation
7天前
已完结
Revealing metabolite profiles in soy sauce and exploring their correlation with umami taste using UPLC-Orbitrap-MS/MS and GC-Tof-MS derivatization
1个月前
已完结
A Dual Selection Marker Transformation System Using Agrobacterium tumefaciens for the Industrial Aspergillus oryzae 3.042
2个月前
已关闭
Protoplast preparation and regeneration of Aspergillus oryzae 3.042
4个月前
已完结
Characterization of key odor-active compounds in high quality high-salt liquid-state soy sauce
5个月前
已完结
Influence of spatial and temporal diversity and succession of microbial communities on physicochemical properties and flavor substances of soy sauce
5个月前
已完结
Comprehensive analysis of flavor formation mechanisms in the mechanized preparation Cantonese soy sauce koji using absolute quantitative metabolomics and microbiomics approaches
5个月前
已完结
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